AARGH! I have no idea why I'm having such a hard time with this. I've adjusted pan sizes many, many

[cynupstateny]

times.

I'm making the Lemon Buttermilk Cake tomorrow. I have a 16.5x11.5x2 pan. I thought I'd make 2 so I have the pretty frosting inside. How should I adjust the cake and frosting recipe for this. Also, if double- can I do it all at once or shoud I make 2 separate recipes? I need to serve about 20 people. Or should I just go out and purchase another pan?

Sorry I keep bugging you guys about this but I can't seem to get it through my head!

 

[colleenmomof2]

I can help - see also post 7135 just above

I just made this in a 12x18 and I think that your 16.5x11.5 will work just fine for 1 recipe. With my handy ruler, I cut the 12x18 piece into 9 rectangles to make three 4-6 person sized 3-layer tortes. I frosted and served with sliced strawberries over the top of each piece. Wonderful!

My rule of thumb is 3-eight or nine inch rounds to one-12x18 but it doesn't always work if there is a lot of leavening. This cake was perfect!

I did turn the cake about 2/3's of the way because my oven was browning the top unevenly. And, I also smoothed the batter up the side in the corners and left a little valley in the middle. Colleen

http://www.finerkitchens.com/swap/forum1/56570_Hey_Randi_and_Joe_-_Lemon_Buttermilk_Cake_with_Strawberries_-_YUM

 

[cynupstateny]

Thanks, Colleen!