i wrote this recipe down and have been using it for a long time for standard 8" rounds. I'm working on a two tier cake with 2" tall pans. How can I determine the batter amount needed and cooking times for a 6" and 9" round? Recipe below.
1 cake mix
4 egg whites
1/2 cup water
1/3 cup veg oil
1pkg pudding mix
1 cup sour cream
Preheat oven to 350. Add ingredients by order listed, mixing thoroughly on low after each. Bake 30-35 minutes.
Since you use this recipe to make 2 8 inch layers, I assume it makes approximately 8 cups of batter. I figured this because a standard 8" pan has an approximate volume of 4 cups.
A 6" pan has an approximate volume of 2 cups and a 9" has an approximate volume of 6 cups, so you need 16 cups of batter (assuming you are doing 2 layers per tier). If the above recipe makes approximately 8 cups of batter then you need to double it.
As far as baking times go, I bake my 6" cakes at 350 for 20-25 min and 9" around 35 to 40 minutes, but it can vary by recipe... Just make sure you keep an eye on the cakes and check them with a toothpick or "push" test for doneness.
Thanks!! I just can't get my head to wrap around the math sometimes.