mix up enough batter to fill pan.
divide in half
add cocoa powders, dash of vanilla and a bit more sugar to one half.
now -- if coordinated/talented---
pour both batters in at same time at opposite ends.
they'll meet in the middle.
(hint --- for larger pans that use 2 or more cake mixes to fill -- just buy 1/2 of required # in white and the other 1/2 in chocolate)
----
if not so coordinated --
method a: tilt pan and pour in one batter.
lay pan flat and immediately pour in other batter
or
method b: (the one I use -- for the totally uncoordinated)
make a divider out of heavy duty aluminum foil folded over on itself.
place in center of pan
pour one side
then pour the other
remove divider.
-----
finishing special touch --
take knife and run back and fourth at joint of two batters to swirl them together and make central area about 2in wide of marble cake.
I usually make chocolate cake mix and white cake mix in 2 separate bowls.
Then I take a piece of foil (folded over itself several times to give it added strength) and place it in the middle of the pan and then pour both mixes in at the same time. If you pour one at a time, your foil will move.
Once it is full, you can simply pull out the foil. It's really easy to do!
Thank you Doug for your answers! I've always had problems with the half/half sheets (and I seem to get requests for them all the time) I would bake a whole cake of each flavor and cut in half and but the 2 edges together. BUT I would later find that the seam would show up during transportation. I will try the foil method, since I'm not very coordinated !!
I usually make chocolate cake mix and white cake mix in 2 separate bowls.
Then I take a piece of foil (folded over itself several times to give it added strength) and place it in the middle of the pan and then pour both mixes in at the same time. If you pour one at a time, your foil will move.
Once it is full, you can simply pull out the foil. It's really easy to do!
I've always used the foil method and never had a problem w/ it moving.
I make mine out of at least 4 thickness (when folded) of heavy duty foil
and
make it long enough that it as tabs at each end I can bend over the side of the pan to hold it in place.
stays put every time
Are you sure when she says half choc. half white, she means one side of the cake choc. and one side of the cake to be white? When she says half and half, she could possibly want one layer to be chocolate and one layer to be white. I would double check with her on that. All of my sheet cakes are two layers filled with buttercream, and I have had many people request half and half, but with each layer being a different flavor, not each side of the cake being different.
oh and one more thought.
pour at ends farthest from divider --
pour in thicker one first, not bothering to scrap the bowl just yet.
then pour in other.
while their meandering their way to the middle,
time to lick -- oops, meant scrape the last bits of batter out of the bowls.
Is there a problem with cakes that have different baking times? My yellow batter is thicker than my chocolate cake batter and I would be concerned with baking time
I have had several cakes ordered half and half. I take a heavy piece of cardboard and cut it to fit the width of the pan and then wrap it in foil. It holds up better that way for me.
I have never had any problem with the two cakes baking differently.
I also have never had them ask for two different layers. Just half the cake chocolate and half the cake white.
Diane
For my 1/2 & 1/2 sheet cakes, I usually bake two cakes, one white and one choc, then put them together for one sheet cake. I've done it all in one pan before, but when it comes to the bigger sheet cakes, I bake two seperate cakes. Do what works best for you.
BTW, unless you normally do a double layer sheet cake all the time, people will know that a 1/2 & 1/2 will be one side of each flavor. Makes it nice for those who only like white or only like chocolate.
K for those who hate all this making everything complicated. Professional bakeries make two (YES you heard it TWO cake) one white and one chocolate. We don't have time to fiddle with all this silly pouring one side one color and then the other side one color. If you are making the cake 9x13 then you would make one chocolate cake and one white cake. when they are cooled (preferably, frozen an little bit) cut then in half put each half on your board, make sure you glue them together with your frosting down the middle. Then frost and decorate as usual. For larger cakes like half sheet sizes or full sheet sizes you would do the exact same thing one white cake and one chocolate cake.
Perhaps this pouring is silly to you but to those of us who rarely do cakes, it is the simplest thing to do. If I made two complete cakes and cut them in half, there is no telling how long the other halves would be in the freezer. Most of the time the cakes I do that are half and half are 11 x 18 and it just makes more sense to me to do the silly pouring. JMO
Diane
Quote by @%username% on %date%
%body%