some people tilt the pan and pour in one batter, some pour in both at the same time. I prefer to have a piece of board that is foil lined. I have both batters already ready pour one in and then pour the other in. I then remove the board and swirl in the center to connect both batters. This is what works best for me. Hope that helped some.
Most of my orders are for 1/2 white and 1/2 chocolate. I mix each separately and pour simultaneously, works GREAT! I tried a divider; but that just created an extra item to clean. Good Luck!
I just fold a piece of aluminum foil over about four times so that it is equal to the depth of the pan, then fold the ends in so the strip is the width of the pan. I clip that into the middle of the pan with bull clips, then set one end of the pan up on something (magazines) so that the pan is tilted about 1/2' higher on one end than the other. I pour in 1 batter and let the pan sit at the angle while I mix up the other flavor of batter. Then I set the cake pan level, pour in the other flavor all at once and remove the aluminum foil divider. Easy method and works great. You can also purchase different sizes of pan dividers, but aluminum foil works great!
about a 1/3 of a cake recipe both for the chocolate and the white 
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