I would agree that wilton's measurements are fairly accurate, but (and it could just be the climate I live in) I don't get a full 2" layer in the end. They tend to be about 1.5"=1.75" by the time I trim the dome off so I have increased, slightly, some of the batter amounts so that when I trim the dome off the top, I have a 2" layer left.
Also, if you ever want an idea on how much batter to put in the pan, just take a measuring cup and fill the pan with water, keeping track of how much water you put in it. I've been going through my pans and making a chart for 1/2 full & 2/3 full, so, depending on how big I want the layer or how much rise I think I'll get out of a particular recipe, I know exactly how much batter to put it. It helps with calculating the correct amount of batter to make and for calculating cost.