I'm trying to make a yellow butter cake or pound cake but don't know how to convert the recipe to fit a 9x13x3 pan. Can you even make a pound cake in that kind of pan? Is there a master list somewhere that gives you conversions for larger pans. Rose Beranbaum has one in her book but it only goes up to 2" deep pans not three. I'm having alot of trouble with the 3" deep pans and my batter ratios. Can anyone help point me in the right direction. Do you typically only fill a pan of the size half way and back down the oven temp to 325 or do you keep it at 350?
Are you baking from scratch or using mixes?
If a mix then you need 1 1/2 OR use my *original* WASC recipe - it's the perfect size for that pan and it is a pound cake.
As for filling pans.......any pan should be filled at least 2/3 up the side of the pan and bake at 300 or 325 - no higher. You probably will need about 45-60 minutes. Use your nose - Bake it until you can smell that wonderful aroma. The cake may just be starting to pull away from the sides of the pan. Check that the center is done...lightly touch it or use a toothpick (should come out almost clean but no liquid-ey batter on it).
This is almost the same question you asked previously...
The answers can still be found in the links I provided.