How Do I Do Half White Half Chocolate Cake
Decorating By littleredtonya Updated 7 Jul 2006 , 5:06am by littleredtonya
I am doing a baby shower cake and she wants half white cake and half chocolate cake. Could someone tell me how to do this. I am using a 12x18 sheet cake.
thanks 
Whenever I have done this, I made 2 cakes, only due to the mix that I have remaining... I take a piece of cardboard covered in wax paper, place it in the middle of the pan snuggly to separate the sides, then I pour in the chocolate on the one side and white on the other... when I take out the cardboard it mixes a little bit, but, not enough that I would say matters and it cooks up great. I watch the cake pretty closely because for some reason, my oven seems to cook anything but chocolate cake faster! HTH! Good Luck!
I have done a lot of these, I have cut out cardboard pieces that fit down inside the pan. I have one for almost every pan I have. Take a tape measure to find the middle & mark the outside lip of the pan with a sharpie. Wrap the cardborad with aluminum foil or plastic wrap. I usually have someone hold it while I pour the mixes in. After you get the mixes in just pull the board straight up, they will bake together. Hope this helps. 
Another suggestion: Have 3 flavors in one cake 
I have been baking half chocolate and half yellow 12x18 cakes for many years, and in that time I have discovered something. The yellow half does not rise as much as the chocolate, so it needs to be confined to a smaller area. I always pour the chocolate batter in first so it makes a dam in the middle of the pan and fills one half. Then I pour the yellow batter in the other end and this is when the magic happens.
Using the tip of a table knife, I begin to swirl some of the chocolate batter into the yellow batter in big s-shapes, to make it marble cake in the middle of the pan. Carefully swirl just a small amount of yellow batter into the chocolate batter. That way it ends up with about 1/3 chocolate, 1/3 marble, and 1/3 yellow cake. It takes some practice to get the ratio just right.
In a 12x18 half sheet cake, that means about 6 inches on one end is chocolate, 6 inches on the other end is yellow, and in the middle, about 6 inches wide of marble cake, where more chocolate has been swirled into the yellow, than yellow into the chocolate. That keeps the yellow batter more or less confined to a smaller area, and the chocolate is over a larger area, and it nearly always comes out even height on both ends. This does solve the line-of-demarcation problem with one side higher than the other.
I don't have a 9x13 pan. So I have to use the sheet cake pan. I only have 10 inch pan. Would that work.
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