I know I have seen this posted somewhere on the forum but for the life of me, I can't find any previous topics when I search.

I had a horrible time baking 1/2 white 1/2 chocolate cake in the same pans. I couldn't get the chocolate done but the white was overbaking. I have to say, It have always had problems with my chocolate cake getting it done. I use WASC chocolate recipe that uses the sour cream and instant coffee.

Any suggestions would be greatly appreciated - - just thinking I might have to change my chocolate recipe.

Are you using the WASC for the white portion of the cake? I find that if I am mixing two kinds of cake together in the same pan they need to be the same basic recipe for even baking, That's if its scratch mix or box mix. Good luck!
Theresa

You know, I use the WASC recipe and I have no luck baking them in the same pan, either. The choice, for me, is overdone white or underdone chocolate.

I now just bake off 2 cakes, join them with BC, and call it a day.....or convince the recipient to take a marble cake

Rae

I bake one pan of each flavor, torte, & cut each in half. Stack all the chocolate on one side & the white on the other & join with buttercream! Much easier!

I want to try to make a checkered cake so what I''m gonna do is buy a marble cake mix, make one layer a yellow cake and use the other as a chocolate layer by adding some extra cocoa to the mix.

Thanks everyone!!

Yes, I am using the WASC for both the white and chocolate cake.

I am just going to bake the same flavor in the pan and cut in half and use buttercream to "glue" the halves together.

I just wondered if I was doing something wrong.