Has anyone tried baking layers of mud cake in a swiss roll tray before?

I haaate waiting for my big 11 x 15" mud cakes to bake.. and noticed my swiss roll trays are almost exactly the same size. Thought this may be a quicker and less stressful way to bake a cake this big. 

I've got a few years experience now with baking and decorating, but the science still gets me. I can't think of a reason it wouldn't work, but curious to know if anyone has tried it or knows of any reasons I should avoid it all together :)

I don't think it would work. You would get a higher ratio of crispy crust to fudgy interior - more like thin brownies than lovely moist torted layers of mud cake. But please give it a go - this is just a prediction!

I decided to go with baking my 11 x 5 in two batches instead. You're absolutely right, the crispy bits would far outweigh the rest! Thanks for the feedback :)