I am making an 11X15 cake this weekend for my sister in law. She would like a 1/2 white, 1/2 chocolate cake. I have never done this before. I thought I heard if using box mixes to use 2 boxes of vanilla to one box chocolate. Has anyone done this or should I just use one of each?
Thanks!
I think traditionally there is more white than chocolate, however I prefer to keep it equal. Personal preference
I usually make equal ammounts and spoon in the white, then spoon in the chocolate. Just to cover the bottom of the pan. Then take the white and spoon over the chocolate on the bottom and then the chocolate over the white. Take a spatula or a knife and swirl together. Just make sure you dont' mix to much, do long stroks in different directions. Or you might end up with a chocolate cake allt he way through hehe!
Leily
If you want a true 1/2 and 1/2 and not a marbled, you can pour the batters next to each other in the pan so long as they have the same cooking time. I do it all the time and it works great.
Sounds like you are looking for chocolate and vanilla side by side in the same pan & not a marbled cake; I would make the same amount of each mix; place a clean plastice ruler in the center of your cake pan (you might need someone to help, or grow a 3rd hand); then pour the batters on each side of the ruler; gently lift the ruler out. This will give you a straight line down the middle, dividing the chocolate from the white; the challenge will be to remember which side is which once it is decorated. Your other option is to bake 2 separate cakes and attach them with icing to hold them together.
ciao.
I thought I saw a checkerboard cake pan thing at Michaels so that you can mix between 2 flavors. It looks really cool in the picture.
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