Wondering what you do when you have a thin batter & a thicker consistency batter in the same 13x19 pan...i have had problems with this in the past (1 bakes under the other, when the entire pan is 1 flavor, it doesn't bake evenly, etc).....most of my cake batters are thicker consistency but my chocolate fudge is liquid & cannot seem to use it for sheet cakes. any suggestions? all other pans are fine....just the 13x19 has me stumped. thanks!!
I'm sorry, I don't understand. Is this for a marble cake?