I need to make a 8in and 10in round cakes and I want to use pound cake. How much batter do i need for them to be at least 3ins? I am making a 3 tier topsy turvy cake. Is there a recipe here i can use that will accomplish that?
The fact that the mixes are now smaller - depending on the brand & flavor they can be either 15.25 oz or 16.20 oz changes how much batter one needs. This should give you an idea but one should always fill a pan 2/3 full - if you measure it with a ruler it should be 1 1/2" deep.
A 10" round uses all the batter from one cake mix - at least it did before they reduced the sizes :(
An 8" round now uses 1 mix (of the smaller size now availble).
I baked a cake today for the 1st time in about 2 yrs (retired). I used a 15.25 oz box of Pillsbury yellow mix using my *original* WASC recipe with a few minor changes:
4 medium eggs (instead of 3 large)
2/3 cup of sugar (instead of the full 1 cup)
1 cup of water
1 cup sour cream
1 cup flour
the cake mix
Mixed it as usual and baked in a 12x9x2 (Wilton) pan adding a fruit mixture - dropped it by spoonfulls and swirled (1 lg apple and 1 fresh pear diced fine; mixed w/1 cup brown sugar and 2T butter and 2T cornstarch - cooked until thick). This was just the perfect amount of batter for that size. I baked it at 350 dF for 50 minutes.
Wow!!! That sounds delicious!!!! How was the texture????
The texture is excellent - very sim ilar to a pound cake :)