If a 9x13" sheet pan holds 7 cups of batter for a 2" high cake, and cake mix only yields 4-6 cups, how come on the back of cake mix boxes it says you can bake in 9x13" pan? I am confused and I use PB cm and I think their mix only yields 4 1/2 cups (for a white cake). Normally, in this size pan I would use 2 cake mixes. They also specify lowering the temp. to 325.
Since PB has pudding in the mix, what to do to make white cake less dense. I've never done a white cake with PB, and I've only made one by either DH or BC and I wasn't even appreciating the texture compared to what I am used to.
I haven't baked in awhile. I've been studying this site as well as others, gathering info taking notes (more info here than calling wilton) for the past week. Right now I don't have the time to do a lot of testing, so anyone who has experienced or has solutions please help!
What tool do you all prefer when it comes to torting (never tried)?
One cake mix will not rise to the top of the pan. That is to say a full 2" cake. If you are making 2 layers, then 1 3/4" is no big deal. If you want the full height because you are planning on torting, then 2 mixes is the way to go. At least that is how I approach it.
I use the Wilton small torter for small cakes and I use the string method for larger ones. I used to use the large torter from Wilton, but it ruined too many cakes and the blade is not the right guage to prevent it from bowing in the middle of the cake. I was making more cake balls and trifle then any diet recommends! 
Junebuggey
I mean two baked cakes 9x13 (would still need 2 cake mixes,duh me) and then filling in the middle. I meant to say leaving the cake without filling. Please excuse me for not being clear, I need to call it a day ... too much cake not enough sleep!
Junebuggey
One cake mix (DH for me) seems to make a fairly thin 9x13. I suppose technically most people bake a cake in a pan and then just pour the icing on top of it and serve it out of the pan. But really for a nice cake its better to have a little more than just one cake mix in a 9x13. You could probably use the cake mix extender or something though....
I was going to say that, too, use a cake extender. Worked well for me when I made two 11x15's. I did two boxes for each and did each box with the extender but that was not necessary. I had the leftovers for cupcakes but the first pan I overfilled and the flower nail got completely covered by the baked cake!
Thanks everybody! I was thinking about using one mix and an extender. That would help save on ingredients. It would come out to be 4 mixes, a dozen eggs (water, oil and flavors no big deal) but who wants to use a doz. eggs for only two cake layers, I'd rather use a doz. in several test recipes. I want to make a 3" high sheet cake, so I will be baking two layers of the 9X13" and torting saving the extra layer to make a mini icecream cake.
Adding an additional box of pudding to a cake mix that already contains pudding in the mix will not hurt it by any means, but it will make it denser. The extender recipes that call for an additional box of pudding will also work without that extra box. Also look for a recipe that doesn't call for sour cream, because that definitely adds density. 
At least a dozen eggs is only 99 cents!
Lol! I know but a doz. eggs? Not for 2 2 layer cakes, but for one two layer cake( it's madness I tell you). It's not even about the eggs. I am just now able to get back to learning this excellent craft, so I haven't done the stock up on cm yetI( I only found this site four days ago). I am gathering a wealth of recipes, info and ideas from this site and studying it like I've got a major mid-term coming up or something. lol The funny thing about it is that when I first decided to start learning cd 2 yrs ago, I would use a doz eggs and 4 mixes for a two layer 9x13. So glad I found this site because of the cm extender it really saves money especially when you're doing a lot of testing.
At cosco you can get 2 dozen eggs for 1 dollar. It's great!
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