I bought an 11 by 15 pan. to make a cake for a baby shower at the end of the month. Wanted to make 1/2 white and 1/2 chocolate. Can you do this in one baking? Is there something suggested to put down the middle to seperate the pan? I went to a cake supply shop and asked and was told I would have to make two 13 by 9 cakes and put them together. Is this what I have to do? Thanks!

Is it going to be a 2 layer cake? Because then you could just do one layer choc. and one layer vanilla. THen everyone gets a little of both!

I think I read on here (can't remember where) that you could cut a piece of cardboard the width of the pan, cover it with seran wrap and place it in the pan, then pour the different batters in. Remember to remove the cardboard before you bake.

What i do is make the cake batter for the flavors i want then pour them both in at the same time, one flavor on one side of the pan and the other flavor on the otherside of the pan. Some how the meet in the middle and it has always worked great for me.

So glad this was asked! I've been wondering about it. I liked the idea of pouring the batter from both cakes in at the same time. Glad to hear someone else has tried it!

I do these cakes all the time and bake all the batter in the 11x15 pan. I usually mix up 1 chocolate mix and 2 vanilla. I start with the chocolate and pour it into one half of the pan. Then I immediately start pouring the vanilla on the other side. Then I kind of move the pan side to side to get it even. People like it when they get the middle pieces because they are kind of like marble.
traci

I used a piece of wax paper and poured 1/2 and 1/2 then pulled out the paper. I even filled each side with different filling
everyone loved it

I use a cookie sheet or pc of cardboard. Pour one side -then the other. Take out the board and there you go! Keep in mind that chocolate always bakes higher than white, so try to put in more white batter. They will even out in the oven most of the time but my choc is always higher.

Someday, I'll bake one of each and cut them in half. I do enough of them, I should get my act together by now!! I don't have a lot of freezer space tho.

Good luck!

I pour both flavors at the same also, but I start in the middle and work outward-just finished doing one that way-choco and yellow (how original huh but that is the craze!)

Here's what I do.... I got one of those flexible cutting boards, but it to the size of my pan and hold it in the middle of the pan while the batters are being poured. That way I can pull it out and wash it to use it all over again.

Debbi

I was using parchment covered cardboard too but DebSueWoo, that's an even better idea. Thanks.

I just pour both at the same time. One bowl in each hand and pour. I've never had a problem. If one over whelms the other, I just pour faster from the other. Having a bowl with a handle that acts like a sleeve, REALLY helps. Like on a stand mixer bowl. That way you can "open palm" hold the bowl and not have to worry about losing your grip.

Rose

I make checkerboard cakes all the time at home, my family loves them esspecially chocolate hazelnut and lemon almond. Sounds weird but tastes real good.

If I,m not using my round checkerboard pans, I just use my large grout smoothers to separate the areas. I like to make chocolate on both ends and lemon in the middle, I have also used the Regal Heart former to separate and end up with a heart shaped cake of another flavor in the center of my sheet cake.

RaeMarie

WOW Thats sounds really cool Rae Marie,
Would you do a photo how to on this site so we could see how that works????

WHat was I thinking, of course this is easy! I mean, when you make marble, it only goes where you swirl it. Thank goodness for Cakecentral friends to help each other out!