I want to make this recipe (best one ever!) into a sheet cake. Since it normally makes 2 10" pans would one recipe fit into a 9x13 sheet cake pan or do I need to double the recipe?
If you are making this cake in rounds, what icing do you put under it so that when you pour the ganache it is nice and smooth...I don't want to overwhelm the lovely cake flavours.
Here is the link to the Wilton table that gives batter amounts.