I made a Duncan Hines French Vanilla cake mix yesterday in a 9x13 pan (Wilton) & used 2 wet towels pinned around it for baking strips. I baked the cake @ 350 degrees F. as box instructions stated, but the edges took longer come away from pan edge--about 5-8 min. more. Well, the edges didn't overcook, & the cake was mostly level, but ended up kinda thin. Should I have baked at 325 degrees F. instead? OR should I just give up on baking strips for a single cake mix in a 9x13 pan???

Any advice would really be appreciated!
Thank you,
bakersofcakes

For a nice 2in (slightly more) tall cake in the 13x9 I use one and a half cake mixes. I also always bake at 325.

..I would guess that it had nothing to do with the baking strips but that there wasn't enough batter in the pan! According to Wilton..a 9 x13 x 2" takes 7 cups of batter and for a 3" high cake you need 11 cups of batter

Thanks, Mrs.Missey, I'll keep the amount of batter in mind next time.

TexasSugar, thanks, & how do you figure the egg amount for 1-1/2 boxes of mix? They usually call for 3 eggs to each box mix.

Usually if I need 1 1/2 boxes, I go ahead and make up two, and make a small cake, cupcakes or babycakes (cake balls) with the extra batter. Janice

Boy, I must have been really tired or something when I started this thread. I really should have been able to figure I could make 2 batches of cake mix & just make cupcakes or something. Actually, I've even done that before. Thanks, veejaytx, for answering even though it was a stupid question I asked.

Now everyone knows I'm not perfect!!!

Actually I don't think the french vanilla kind bakes very well...I have tried it before and I had problems with it. Have you tried regular yellow, white, or devil's food?

Love the DH Butter Recipe Yellow because it so thick & always rises well. My "traitor" family has decided they don't care for chocolate or Devil's Food cake any more & only want white cakes instead. So, now, my b-day is the only time we get a chocolate cake (with chocolate icing & chocolate ice cream!!! ) anymore & I don't get to bake that one. Actually, come to think of it, the last time I made a DH devil's food cake it was really thin, too. (I didn't use baking strips.)

P.S. I only made French Vanilla because we were running low on eggs & it took 3 eggs instead of 4 egg whites for a white cake.

I thought white cake took three egg whites?

*confused*

You are so right! I just looked at the box of mix. I could have sworn the other day when I was trying to decide which cake to bake, the white mix called for 4 egg whites. That was in the middle of the day, too, so I don't think I can blame it on sleep deprivation. I'm totally a detailed person, too. Boy, I'm surprised the cake came out at all. I have no idea where I got the idea I would need 4 egg whites!!! Maybe, I was just rushed since it was afternoon & I needed the cake decorated by suppertime!

Well, that's the laugh for today!!!!!!!!!!


BTW, can we just nix this thread? It's really getting embarrasing!!!