do people double the batter as they are making it, or make multiple batches and then put them in the appropriate pan? I have the KA classic and i doubled the recipe... I had to take it and put it in my HUGE mixing bowl and finish by hand.. OH LORD that is a cake beat with LOVE.

I've doubled cake mixes from the box before.

I've read on here that people do it with scratch mixes too.

Sometime doubling in a bigger KA can be tight squeeze depending on how you doctor it up. With scratch cakes I only do it if the recipe has been made before with success. Cheesecakes, not a problem.

I double most of my recipes (generally all scratch) so that I have an extra cake in the freezer. It saves me time with working full-time. The only problem I ever have is the one you are complaining about--not enough space in the bowl!