I am making my first half sheet and I want to make half vanilla half chocolate. Now this may end up being a dumb question but do you use a divider or something when you but in the batter? Also approx. how many boxes of cake mix do I need for a half sheet? I know I had another question but it's just blown out of my mind.....hmmmm I think I have sometimers!
I appreciate any help you all can give me!
Thanks in advance
Sue
First of all, what size pan are you using? I consider a "half sheet" to be 12 x 18 but some consider 9 x 13 or 11 x 15 to be a half sheet. Then we can help with how many boxes of cake mix you need.
Do you want to do one layer or two? If you do one layer, you can use tin foil as sort of a divider while you pour in the batter then lift it out before you bake. Or, if you are going to do two layers, you could bake one whole layer chocolate, cut in half, stack on top of itself then do the same with your vanilla for the other side. Does that make sense?
I believe off the top of my head the that pan is 12x18. It was the biggest pan that A.C. Moore had. I just want to do one layer and the tinfoil is a great idea...(smacking self on side of head) I knew there had to be some sort of trick. Thanks for your help!
Sue
Now here's the tricky part - I'm sure someone else can help with this. If I am not doing layers, I use 3 box mixes in that size pan. So that would be hard to do for you with the two flavors.
Maybe you could do one box of vanilla and one box of chocolate and use the cake mix extender recipe from this site (you can find it in the recipe section) to help you get more batter. Or you could do two boxes of each and use the extra batter for another smaller cake or cupcakes.
choc rises higher and spreads more than white cake, so when I do the 12x18, I use 1 choc and 2 white. It's not EXACTLY half-n-half but no one notices and bluntly, no one cares. (I mean, geesh, they are not going to take a ruler to it. 
)
I don't use a divider. Just pour the batter in. It's not Kool-Aid .... it won't run all together.
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