So usually I use the cake extender mix with
1 C sourcream
1 C flour
1 C sugar
It usually makes about 8-9 cups, but when I filled my new sheet pan with water to get an idea how many cups 8 C doesn't even come up half way. So I am wondering what everyone else does in this situation? I absolutely love the WASC recipe, I guess I just use the cut-in-half version, but if I double it it will be way too much. So is there something in between?
I use two doctored cake mixes for an 11x15 pan and it comes up just about right.
Sometimes for scratch recipes the cake doesn't rise as high though and it takes more batter.
I use 2 mixes also. I don't use an extender though, so they don't come to the top.
Thanks everyone! I'm afraid to use just the box mixes, because everytime I do they crumble and fall apart too easily. That's why I like the added ingredients.