Please Help Fast, Need Directions For A 1/2 And 1/3 Cake
Decorating By firegal79 Updated 1 Sep 2006 , 12:00pm by Steady2Hands
Depending on what size cake you are making I use a ruler covered in saran wrap to divide the 12x18 pan. I make the white cake first, then make the chocolate (in the same bowl - no washing that way!) I slightly elevate one side of the pan while I pour the other side in, and then when I pour the 2nd flavor in, I let it set flat. When it is full, I remove the ruler and taadaaa - one half and half cake perfectly done! (sometimes one side will rise higher than the other, I just level it when it is done baking)
Quadcrew ... that's a great idea to use the ruler and elevate one side of the pan!
I just make both batters, in two separate bowls. Then, I pour them in the pan at the same time, one at each end of the pan. They meet up in the middle and it ends up pretty even.
Why didn't I think of that? That's a great idea. Silly me bakes 2 separate cakes and cuts them in half 
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You don't need a ruler. I have posted a tutorial two times to the Articles at cake central with pictures and everything! I hope they have it because I didn't file it away in my computer and now it's lost. I still have the photos, but not the written tutorial.
I was just now trying to attach the pictures and find they are being rejected for being more than 800 pixels. Maybe that is the problem!
Anyhow, just prop the pan (the long way) up onto something about an inch and a half high. (I use a cake mix box) Pour in the white batter at the low edge of the pan, draw it with your spatula so that it is pretty even across the middle. Make your chocolate batter, lay your pan flat and pour the chocolate batter into the empty side of the pan. The white batter will not rush across the pan, it's too thick, you'll have time. Then even out the chocolate batter, and jiggle the pan a little to level. I usually zig zag a small knife through the two flavors to marbelize it a little in the center.
Thanks everyone for the ideas. I ran out of time so I made up a new way. I took a peice of foil and folded it so it would stand up in the pan. I mixed one batter and poured it into the pan. Using my vegetable oil jug to hold the foil so the batter would not push it down while I mixed the other batter. I removed the jug added the second batter and leveled the batters out and then pulled the foil out. They stayed seperate and baked perfect. 
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