I have my mother's German Chocolate cake which works fine for two round 9" cakes. How would I convert this recipe for a 1/2 sheet cake? In general about how full do you fill a 1/2 sheet cake. I guess another question going on with this thread would be how many regular sized cake mixes would you need to fill a half-sheet cake? I am making a sheet cake every week for a small mom and pop restaurant and am kind of having difficulty determining how much batter I need to make it raise correctly... including how do I keep the cake from raising a lot higher in the middle than on the sides. Or is this a totally different issue or not?
This is the first time I have posted on this sight, just joining last week. So I probably sound like I am talking in a circle, my appologies!