I am looking at the chocolate layer cake recipe on this site and can't find where it tells me how much batter this will yield... or which size pan is recommended, etc..

Also, it says to bake at 300 degrees for 1 hr. 10 mins - is that right? I am trying to get it right so I don't foul up this as I do most other chocolate cakes so anyone with experience using this recipe... help!

Thanks!

Is it this recipe?

http://www.cakecentral.com/cake_recipe-2095-0-Chocolate-Layer-Cake.html

Looks like the recipe would call for the standard two 8" or 9" round cake pans.

The temp and time sound right to me

Never tried it, but here is the original source at epicurious, probably it has more information.

http://www.epicurious.com/recipes/recipe_views/views/101275

Yes, that's the one.... I was mentally comparing it to the one I use and it sounded like a lot of batter so I was wondering if this one was made to make a larger cake. And my cakes usually cook at 350 and cook for 35 min. or so and that's why I was thrown off by the 300 degree for 1 hr. 10 min.

It does not take much to confuse me

This recipe makes enough batter for 2 10-inch round layers. I always have a ton extra when I make 2 8-inch layers, like almost 10 cupcakes worth.

According to my servings which are calculated based on 2x2 pieces a 10-inch round serves about 19. If you cut 1.5x2 pieces you can get about 26 servings out of it. Now if you slice big huge slices you will get less.

Yeah I finally just sat down with my scientist husband and had him caculate out how many servings I would get of a certain size for each size cake I make. It is posted on my website under flavors and pricing if you are interested, you have to scroll to the bottom of the page to see the charts. We calculated a 2x2 slice for party cakes and 1.5x2 slice for weddings.

That's great! I think your charts are very realistic and you probably don't need a ruler and cutting guide to figure out how to squeeze out the extra servings that are supposed to be there

Ok, I am totally going to check that out! I am forever baffled and at a loss as to which calculation to use with which cake

Just checked your chart and I agree with Lisa. The sizes are more realistic.
Your cakes are beautiful, I must add.

Omicake-

Thanks for the compliment on my ckaes! I just got so tired of trying to explain to people how many servings they would get and it would never turn out right. People don't want a tiny little slice. Personally I think 1.5x2 is a small piece of cake, which is what should be served at a wedding. Plus now I can tell people a serving size and they can determine how much they want.

How much should I charge for three 10 inch 14/20 layer cakes? Just trying to get an idea of what I should charge for them?