midwestmom Posted 25 Apr 2007 , 8:00pm
post #1 of

I just bought a Wilton 11x15 sheet pan. The instructions that came with the pan says to use 11 cups of batter. It also says that one cake mix yields 4-6 cups batter.

How does everyone else make 11x15 sheet cakes? I was going to make the CMD's Darn Good Chocolate Cake. It calls for 1 cup of sour cream & a box of instant pudding & four eggs. It seems excessive to make two of these, but is that what I need to do? I usually use milk instead of water, but with a cake this big, will it make it too moist, where it might fall in the middle?

Any tips or suggestions you can give me would be appreciated. I only make cakes for family birthdays so that's just a few times a year, so I'm still fairly new at all this. Thanks in advance!

18 replies
dolfin Posted 25 Apr 2007 , 8:53pm
post #2 of

I made an 11 x 15 this weekend with the extender recipie . I only used one batch of extender recipie with 2 box mixes and the cake came out nice and tall, moist and a little denser than usual but it was really good. I wrapped baking strips around pan and used 2 inverted flour nails in middle and baked at 325 for 1 hour and it came out perfect. hth

jenbenjr Posted 25 Apr 2007 , 9:53pm
post #3 of

You definately need 2 boxes to get a nice size cake. I always use two and add a box of pudding to each and an extra egg to each.

vww104 Posted 26 Apr 2007 , 1:03am
post #4 of

When I use the 11x15 I usually bake two and fill. I found that using 1.5 mixes was the perfect amount.

indydebi Posted 26 Apr 2007 , 1:57am
post #5 of

2 mixes

Solecito Posted 26 Apr 2007 , 8:39pm
post #6 of

I always go with 1.5 cake mixes, bu since I always make it double layer I use 3 boxes.

Michele25 Posted 26 Apr 2007 , 9:03pm
post #7 of

I always use 2 cake mixes for an 11x15 cake, use the bake-even strips around the pan and bake at 325 degrees. I've never had to use a flower nail with mine and do not have any problems with the center being underdone or falling. I do notice, however, that it definitely takes longer for my chocolate cakes to bake than my white cakes.

Michele

cambo Posted 26 Apr 2007 , 9:13pm
post #8 of

Two mixes isn't enough when I bake an 11x15....the corners never rise above the pan and I have to level it quite a bit (I also use bake-even strips). Three mixes is too much batter, but I prepare three and use the leftover to make cupcakes! This way the entire cake rises slightly above the pan and I have a perfect 2" tall cake!

OH....I've also used two mixes with the cake mix extender recipe and that was just about perfect!

lecrn Posted 26 Apr 2007 , 9:35pm
post #9 of
Quote:
Originally Posted by dolfin

I made an 11 x 15 this weekend with the extender recipie . I only used one batch of extender recipie with 2 box mixes and the cake came out nice and tall, moist and a little denser than usual but it was really good. I wrapped baking strips around pan and used 2 inverted flour nails in middle and baked at 325 for 1 hour and it came out perfect. hth




Do you just use one extender recipe or double it?
ie:2 cake mixes plus what the box calls for &
1c flour
1/2c sugar
1 tsp vanilla
1 tsp b.powder
etc..

Do you use the extender recipe with the pudding or sour cream?

Thanks!

jdelectables Posted 27 Apr 2007 , 3:19am

I use 2 mixes and 2 extenders.

cambo Posted 27 Apr 2007 , 3:30am
Quote:
Originally Posted by jdelectables

I use 2 mixes and 2 extenders.




Ditto here.....jdelectables, what part of Ohio are you in?

midwestmom Posted 27 Apr 2007 , 5:22am

Thank you. I doubled the Cake Mix Doctor's Darn Good Chocolate Cake recipe and it was just the right amount. I pushed down on the top of the cake just a little when it came out of the oven and it was perfectly level. It was also perfectly delicious.

bakerladybec Posted 27 Apr 2007 , 8:57am

Ok I'm new too, and feel quite stupid but what is the cake extender, because I have a few problems at times whit my cakes, the corners not coming up even with the pan, and humping up in the center.

AlicesMadBatter Posted 11 Dec 2012 , 3:53pm

In the process of making an 11x15 double layer marble cake.  I used one vanilla cake with an extender for each layer and then one chocolate cake with extender that I divided between each layer.   I forgot to use the flower nails so I am hoping i have no problem baking at 325 with only the bake even strips this time. I usually use the nails. 

AlicesMadBatter Posted 11 Dec 2012 , 3:54pm

I am usually a scratch baker but cannot figure out how to make a marble cake with my own recipes. If anyone has a scratch marble recipe they want to share let me know. Adding cocoa to my vanilla didn't work well last time.  THanks.

BakingIrene Posted 11 Dec 2012 , 6:24pm

I baked an 11 x 15 cake recently.  I used a single mix equivalent of scratch cake, and the bake-even strips.  

 

I DO NOT grease the sides, I just line bottom with parchment. I didn't have to trim anything off.

 

I layered three of these cakes for a real solid 4" high tier.

TatianaS Posted 21 Jan 2014 , 3:21am

AWhat is it extender?8O

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cole10 Posted 25 Jan 2014 , 12:34pm

On this same note. If I need 50 servings for a sheet cake, would size would you recommend? Wilton's serving chart say the 9x13 (I think) is 50 servings (doubled of course), but sometimes I don't trust their serving size pieces...especially when I'm not the one that's going to be serving it. Should I go ahead and make 2 layers of the 11x15??

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