White Sour Cream Cake And Pan Size
Decorating By darkchocolate Updated 19 Jul 2006 , 12:00pm by darkchocolate
I recently made the White Almond Sour Cream cake in my Magic Line 9X13 pan. I thought it might be too much batter so I put some in my 6" round pan. Anyway, my cake didn't bake up as high as I would have liked for it to in the corners. I was wondering if anyone uses the entire recipe in their 9X13 pan? Maybe I could just make 1 or 2 cupcakes. I want to have enough batter, yet again I don't want to put too much in and the cake overflows.
darkchocolate
If you think your batter might be just a little too much for your pan, try making a collar for your pan out of parchment paper, first. Cut a strips about 1 inch wider than the pan is high. Stick the parchment to the side of the prepared pan (grease and flour or whatever you use) then spray it with some cooking/baking spray.
Make sure the strips adhere well, and that any overlap is attached to each other with some cooking spray. This will support any overflow, and often helps your cake rise higher.
I use this with my 3 inch pans - almost never have to level my cake.
Theresa 
When I used WASC recipe, I was using it for taste testing. I baked the half recipe in three 8" rounds. It rose to the top in all 3, so I split all three layers to make 6 layers, and made two 3 layer cakes.
Are you saying you made the two mix recipe and it did not fill your 9x13 pan? Do you use bake-even strips on your pans? I use the strips on every cake and I never have low corners.
loriemoms, thank you for the advice about pushing the cake into the corners and tapping the pan. I have not done that before.
tmriga, I love the tip about the "collar" and I will try that.
SugarFrosted, I did use my Bake Even strips. Here is the recipe I used.
WHITE ALMOND SOUR CREAM CAKE
1 box Betty Crocker White Cake Mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon salt
1-1/3 cups water - I prefer using buttermilk or evaporated milk
2 whole eggs
2 additional egg whites*
1/8 cup vegetable oil - I prefer ¼ C
1 cup (8 oz.) sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract - I add more extract of choice
darkchocolate
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