Hi fellow bakers, I have been asked to make a chocolate cake 16x12 inches..am struggling to get my head around the right quantities for this..can anyone help? Ideally I'd would like it to be tall enough to allow for filling..thank you ...
a 16x16 square needs 22 cups of batter so if you subtract one quarter of that to get your 16x12 you need 16.5 cups of batter and in regular cake mix that probably would be right around 3 box mixes -- I think the average cake mix yields about five to five and a half cups of batter give or take -- I operate on the 'a little too much is better than not enough' scale -- individual recipes yield different amounts so what I do is make the recipe or cake mix and pour it into a glass pyrex 8-cup measuring cup to get the yield -- any extra batter you can make some cupcakes or something
if you have a pan that's two inches deep you can fill it up to two thirds full of batter
if your pan is three inches deep only fill it half full
you can also fill the with water to the halfway or two-thirds mark depending on the depth of the pan and measure the water to see how much cake batter you will need
I've used this chart for over 40 years 
but I know I look much younger online hahahahaha
https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
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