I am baking a 12 x 18" tonight using the Darn Good Chocolate Cake recipe (Ann Byrne). Â I plan on using nails and reducing the eggs, but I'm worried that it will sink. Â Anyone have success with this? Â Any tips? Â I'm guessing that I will need 4 batches to get the right amount of batter.
That is the only chocolate recipe I use as everyone loves it.Â I have never had problems with it sinking.Â I have made every size with this recipe and even have used it in my carved cakes.
i have not made the recipe mentioned above (scratch baker) but the website says that it will make 2 9" layers. A 9" circle has an area of 63.5 square inches. Â So Â 2 9" pans would have an area of 127.25. Â Â A 12 by 18 has an area of 216 square inches. Â If you double your chocolate cake recipe, it should fill 254.5 square inches (2x127.25) of pan to the same depth. Â Your 12 by 18 is less than that. So Â If you double the recipe, it will fill the 12 by 18 pan to a deeper level than it would have filled the 9" pans, or you'll have some batter left over for cupcakes. Â If you want to make 2 layers of 12 by 18, you will need four times the original recipe, but I would just mix 2 recipes at a time unless you have a really big mixer, and 2 pans. Â