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