Half Vanilla Half Chocolate Sheet Cake???
Decorating By gregus28 Updated 12 Jul 2007 , 4:49am by ceshell
What I usually do is have someone else pour one batter in while I do the other. I have also tried splitting it into 3 flavors. Start on one end and keep the pan propped up on the other. Just keep adding the next mix and they don't seem to run together much.
I bought a couple of cake batter separators online from Country Kitchen Sweetart. They come in 10x15, 12x16 and 9x13. They were priced from $3.25 to $3.50 ea. I really love mine too. They a plastic type divider that you insert in your cake pan. I have ordered from them several time and there a really good vendor. They are located in Fort Wayne, Indiana.
Hope this helps!
Nanny4 
I do what Doug said with the foil. It helps to have someone hold it in place while you pour. I have also done it all by myself by propping up one end of the pan about an inch, while I pour the first half and then quickly pour the second and lower the raised end. After it is flat on the table I slowly lift the foil and scrape the batter off each side back into the pan.
I have done it all of the ways mentioned above, I often bake them seperate and then either cut and layer or have chocolate on the bottom and vanilla on top.
Mixing in the same pan works fine too, just make sure you use the same type of cake batter. What I mean is using batter with oil or butter but not both you'll end up with a mess of crumbs.
Good Luck.
i usually have a couple of large cakeboards laying around and what i do is cut the cake board down to make a divider either vertically or horizontally. i make sure it's kind of snug so that it won't slip when i pour the batter in. after i get through pouring the batter in i just slip out the divider and let the two mix in the middle.
Most of the time when a client orders a 12x18 half sheet cake, they ask for what I call "the split" which means 1/3 vanilla on one end, 1/3 chocolate on the other end, and 1/3 marble in the middle where the chocolate and vanilla batters meet. It is the most popular cake I make.
I do have to make sure that the chocolate is spread out over a little more than half of the pan before I pour in the vanilla, because the chocolate rises slightly more, for some reason. When I marble the middle, I swirl the chocolate batter into the vanilla to give the chocolate a little more room, making each of the 3 sections about 6" wide. It gets pretty well swirled and the sections are fairly even, and the cake rises evenly from end to end.
If ever a client does not want the marble, I bake two 9x13 quarter sheet cakes, one vanilla and one chocolate, and ice them together side by side on a half sheet board.
I used some ruler that just happen to fit with alum wrapped around it after both sides get poured in..pull straight up and they stay to there on sides
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