These questions may seem like a no-brainer to some of you, but I'm not a baker by any stretch of the imagination so I need help!
I have a recipe for a cake that recommends using two 10x3" round pans and yields 9 cups of batter. How much of this cake batter would I need to fill a 11x15x2" rectangular pan? I guess I would fill it up
1/2 way and then bake until it's set in the center and hope for the best? Would the edges be overbaked by the time the center was set? Can I prevent this from happening? Is there any way possible that I can still follow the recipe as is and make 2 sheet cake layers out of it so I can use a filling (whipped cream type of filling) and still have it coming out tasty (not dry, crumbly, etc)?Also, the key in the back of the cookbook says that a 10" round layered cake will yield 25 servings - does this sound about right? My daughter is having a birthday party and so I'll need at least 25 servings for kids + adults.
Thanks!
N.