Whoever Said You Can Use 2 Mixes In A 9X13X2, Thank You!
Decorating By Kelrak Updated 12 Apr 2007 , 3:11am by dazey1050
I've learned so much from CC'ers!
I am so happy with how this cake turned out. It's my first cake that was perfectly rectangular and tall enough to look like a professional cake. My other magic line pan cakes were too thin. Too bad it's for cake balls. I'd like to decorate it.
I don't remember who posted that 2 cake mixes will fit in this pan, but thanks! I would've been way too scared to try it, thinking I would be scraping overflowing cake off the oven floor!
I used homemade cake release on the pan. It is 2 Betty C yellow cake mixes made according to directions (nothing extra added), baked at 325 until done--I can't remember exact baking time. It was then pressed down with a cookie sheet weighted down with something heavy after removing from the oven. I let it rest for exactly 10 minutes then turned it out without a problem. I just put it in the jelly roll pan because it was handy, and so I can turn it into crumbs tomorrow. This one simple cake incorporated at least 5 tips that I've learned on this site. So thanks everyone!
My picture is in my gallergy since I'm too lame to figure out how to shrink it down to fit here. The picture is a little crooked.
I use two mixes every time 
Your cake is nice and golden 
Aha! Now I will apply this secret to tonight's chocolate cake. Wish I had had 2 mixes last night ... I was trying out my new ML pan and although I was quite excited by how square the edges are, I only have a 1.25-1.5 inch high cake from 1 mix (with an extra egg and pudding mix).
Waah 
. Apparently in my pan/oven, 1 mix is not enough and 1 1/2 is too much. I cooked tonight's for more than 45 minutes and it still never got finished in the middle despite being more than done around the edges. It also came close to overflowing. Urgh!
rls - The ML pans are heavier than Wilton and have very straight edges. not sure what the other differences are.
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