I was originally planning to make just a plain one layer sheet cake (12x16") for a bday party next weekend, but now i was asked to make the cake a few layers, so i could fill it with raspberry, BC, etc. Anyway... I don't think i want to try torting a sheetcake (it makes me cring to think about it!) Since the cake doesn't have to be any particular size (it's just a family party) Can i bake a few seperate layers in a jelly roll pan? 
I don't that it would cause any problem, but i've obviously been overthinking it and i just thought i'd see if anyone else had done this with success....
A few of my concerns:
not enough "fluffy-middle-part" of the cake 
(i just have to hope you know what i mean on this one.... my brain's not up for excessive thinking or accurate descriptions tonight...lol)
ok, well i guess i can only come up with one concern off the top of my head.... 
hope someone can help!
I sometimes use quarter sheet pans that are actually cookie sheets with sides to make multiple layers. They are about 9x13 and stack very nicely.
My oven is not exactly level and the tend to be slanted. When I use two I just reverse them and they are perfect.
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