Hi and Welcome, marg324. 
Here's a list of CC acronyms:
http://forum.cakecentral.com/cake-decorating-ftopict-2926.html
Use these charts to insure that you are filling the pans with enough batter:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
These Wilton charts also give baking temp. and recommended times by pan sizes (and depth 2 or 3"). The yields by pan size are given in wedding or party size slices. (FYI, sheet cakes are under party cakes.)
Here's the expanded flavors version of the popular WASC cake recipe:
http://tinyurl.com/2cu8s4
Using DH white cake mix, the recipe yields just a tad over 14 cups - the perfect amount for a 12x18x2. Or cut in half - 7 cups, the perfect amount for a 13x9x2.
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
(Edited to add)
P.S. Here's a thread on Cakes Rising Past the Pan:
http://cakecentral.com/cake-decorating-ftopict-334013-.html
Are you sure that you were using enough batter? Was it from a recipe (if so, what recipe) or a mix?
Things that can cause a cake to not not be as tall as expected: Not mixing enough, overmixing (if cake rose then fell), omitted leavening (bakin soda/powder), expired leavening, baked at incorrect temperature.
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