Can anyone help with batter yields? I want to make this recipe for Easter, but it doesn't say how much it makes. I rarely use WASC. The design I am making calls for a 4 layer, 6in square cake. However, the smallest square I could get was an 8in. But, I do have a 10" square, and several sheet pans that I can cut 6" squares out of. If anyone can tell me how many cups I can probably get out of this recipe, I can take it from there.
I want to make this recipe for Easter, but it doesn't say how much it makes. I rarely use WASC.
The link was to "Easy Lemon Pound Cake" not WASC cake.
Using 2 DH white cake mixes a full recipe of WASC yields a tad over 14 cups of batter.
WASC cake recipe: