I have made the cake mix/pudding/sour cream and eggs mix before many times using the 9x13 pan and my round cake pans. Love the way it tastes and it works well.
However, I am at a point where I need to use my new sheet cake pan for the very first time (nervous!) and am scared on many levels. 1. I will put parchment down on the bottom to be sure it won't stick so that's alleviated. 2. I'm not sure how many batches of the pudding cake mix concoction to put into a full sheet 3. since the pan size is so much different, I don't know how long to bake it and at what temp.
I also heard that sheets tend to not cook through in the middle due to the size of the pan and or you have to cook so long that the edges get overcooked. I've heard of using flower nails but I will have to see if I have any metal ones.
I am going to be leaving for the store soon to get supplies and need to start baking by early this afternoon. the cake is due for Saturday morning, and I need to finish it tomorrow.
THANK YOU SO MUCH!