Does anyone have a good recipe for a pound cake that can be made as a 1/2 sheet cake. I would really hate to do all the work of making the cake for it to fall because it was not meant to be a sheet cake. I have had this experience before and it was no fun after the 3rd cake fell. The cake will be cut in half and 1 half filled with pineapple and the other half with bavarian cream but iced and decorated as 1 cake. My client is going to take the cake out of town so I want to make sure the cakes is durable. Thanks in advance![/code]

This may not help, but I have made my grandmother's pound cake recipe in lots of different pans... mini bundt, angel food, decorative bundt... and it has worked perfectly. I'm sure all of my cousins have done the same. I would do it. But if I was selling it, I would make a trial cake first. I use my trial cakes as samples, because they always turn out fine. I just would never sell a cake I haven't made previously.