How much batter are you using for the cake? The Wilton yearbook says you need 7 cups of batter, but I use closer to 8.
If you are using boxed mixes, you will need about 1 1/2 mixes per cake. (or boxed mix plus extender)
I don't find it particularly difficult to torte this size, but you definitely will want to use a sturdy cake that can be moved around without breaking.
I haven't tried it, but I wonder if you could cut the layers, and then, without removing the top layer, freeze for a short time to firm it up before removing.
Oh--one more thing. If you are torting and filling a 9 X 13, you will need to use a very sturdy board to prevent cracking.
RP
To use a half cake mix, dump the whole mix in a 4 cup measurinc cup and see what it comes to. Put half back in the bag for next time you need it.
cut the other ingreadients in half ... usually boxed mixes require three eggs, you don't need to use one and a half eggs, one is enough.
Here is what I do whenever I bake a 9x13 cake:
*Use the cake mix extender.
*Bake my cake at 325 degrees.
*Use the Wilton Bake Even Strips.
*Bake my cake in a higher quality cake pan with straight edges.
All of this helps to bake the cake evenly and generally without having to level the cake.
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