I have been asked to do a half chocolate and half vanilla sheet cake 11x15"
How do I do that? Doesn't the chocolate cook differently than the vanilla?
I need this cake for saturday so any help would be appreciated. I use the WASC so I can do the marble. But I would like to know if it's possible for the half and half.

could you layer a chocolate sheet and a vanilla sheet?

It's a cake that's not torted. Thanks for the thought though

Has anyone done one side chocolate and the other side vanilla in a sheet cake?

Maybe hold a bench scraper or piece of cake board in the center of the cake pan to make a barrier wall and pour the two at the same time or as fast as one can do, then lift the barrier out. Just an idea????

Or do 2 cakes side by side, 1 chocolate and 1 yellow

Maybe hold a bench scraper or piece of cake board in the center of the cake pan to make a barrier wall and pour the two at the same time or as fast as one can do, then lift the barrier out. Just an idea????

Or do 2 cakes side by side, 1 chocolate and 1 yellow

Maybe hold a bench scraper or piece of cake board in the center of the cake pan to make a barrier wall and pour the two at the same time or as fast as one can do, then lift the barrier out. Just an idea????

Or do 2 cakes side by side, 1 chocolate and 1 yellow

try a real small cake and see what happens? it may be fine, depending on the recipes and how different they are, if they are pretty much the same and one has cocoa or whatever, you will probably find they bake for pretty much the same time.....just a suggestion and if your choc cake is alot diff maybe you could just use a substitute choc cake recipe that is similar to the vanilla for this cake being a special order.

Did it for my son's birthday a few years ago. Just hold one end of the pan up and pour in one of the batters, then start pouring the other in as you lower the pan-moving back and forth across the width. It won't be perfect, but it'll be 1/2 and 1/2. You can also cut a strip of parchment paper and put in in the middle before you start. Should make for a cleaner edge. This is all assuming the batters are the same baking time. I used mixes, so it was fine.

Here is a video demonstration from Youtube!

Thank you for your responses. That video is great!!! I think I'll give it a try!

I take a piece of aluminum foil and fold it over several times to make a divider........ place that right in the center of the pan, and pour in the mixes...... it is a little tricky until you get used to it, but it WILL work..... just pull out the divider before you bake and you are all set........ there is also a plastic divider that I picked up a few years ago, that I tried, but it was for a 9X13 pan...... sighhhh..... mostly it sits with my little used items....

The youtube video is really good,easy to follow steps.

I have many requests for half and half on sheet cakes. I simply pour both flavors at the same time. Sometimes I have help and other times I do it myself. There's no way to scrap each bowl right away. But after the initial pour and the two batters meet in the center, I set both down and giggle the pan around to even out the two sides. Then I take each bowl and scrap the remains into the respective sides. I've never had a problem and never a complaint.

HTH
Gayle
SE MI

they have divider's that you put in the middle of the cake pan. I bought my at Country Kitchen (I'm not sure if your area has one but if you do have a cake supply shop they should have them)
I really like it all you do is clip it to the pan then pour your cake batter and then pull it out of the pan then bake
Hope this help

Great advice from everyone, thanks!!