11x15 how do you all bake that size cake and the edges not get dry i need temp and if you use a heating core or not and what about the stay cool straps that you wet do they work good i might have to buy one need help soon. how long do you bake it . the first one i baked at 350 and i thought it would burn before it got done but it did not and the last one i baked at 325 and the edges were very dry need help 
How much batter are you putting in your pan?
Here are all four Wilton cake preparation and servings charts:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
These charts give batter requirements by pan size (and depth - 2 or 3") as well as recommended baking temps. and times.
Also gives yields by pan size in either weddng or party sizes. (Sheet cakes are under party cakes.)
An 11x15x2 pan requires 11 cups of batter.
An 11x15x3 pan requires 16 cups of batter.
I try to remember and use inverted flower nails to distribute the heat (but sometimes I forget) and to use the bake even strips (never forget to use these) - and my sheets always turn out.
Here's the expanded flavors version of the WASC cake recipe:
http://tinyurl.com/2cu8s4
Made using DH white cake mix, this recipe yields a tad over 14 cups. This is the perfect amount for a 12x18x2 sheet cake or using half a recipe for a 13x9x2.
This cake is very moist and my most requested recipe (because there are so many flavor options).
Here are two cake troubleshooting charts:
http://tinyurl.com/2p5bdu
(short list from joyofbaking.com.)
http://tinyurl.com/3dmp96
(long list from Sarah Phillips of baking911.com.)
HTH
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