kyleman Posted 16 Feb 2014 , 4:06pm

I'm going to make a chocolate cake using 2 layers of 10in round 2in deep and 2 layers of 8in round by 2in deep.   

 

The recipe I'm looking at says it makes 2 9in cakes.  

 

How should I adjust to get my desired amount.

 

The recipe I'm using is http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx?evt19=1

 

I tried using the built-in adjuster on the allrecipes site but it gives me some weird measurements.

 

 

 

Thanks a ton.

Kyle

4 replies
-K8memphis Posted 16 Feb 2014 , 4:34pm

a 10" cake takes twice as much batter as an 8"

 

so i would just triple the recipe--maybe have enough for a couple cupcakes--

 

reading the reviews i see this is actually the Hershey's Perfectly Perfect Chocolate Cake recipe--

 

https://www.hersheys.com/recipes/recipe-details.aspx?id=184&;name=HERSHEY%27S-PERFECTLY-CHOCOLATE-Chocolate-Cake

 

one recipe says three 8" layers the other says two 9" layers--it's relative just depends on how deep you fill the pans--you could probably get away with anywhere from 2.5 to 3 times the recipe--i'd go three times to allow for some cake to be trimmed off -- to make stacking easier/prettier

 

best to you

kyleman Posted 17 Feb 2014 , 2:06pm

Thanks for the quick and helpful response!   I feel much more confident going forward now.

MimiFix Posted 17 Feb 2014 , 4:35pm

I strongly suggest you bake the recipe before scaling up or making any changes. Everyone bakes differently, ovens are not equal, and our sourced ingredients are not the same; some people have problems with this Hershey recipe. Better to find out now, if the recipe as written works for you.

kyleman Posted 17 Feb 2014 , 4:40pm

I forgot to mention that I did do a test of the cake before to see if I liked the flavor and it turned out great. I did make one change which was to use a dutch process cocoa I already had at my house.   

 

here is a picture of a slice I had.

 

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