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sheet cake instructions

how do I make a sheet cake in a 13x19 inch pan using BC yellow cake mixes

6/10/2008 2:31 PM
6 Replies to sheet cake instructions

Grease and lightly flour pan bake as directed, I usually flipped cake out while it's still hot to warm. Some say you are supposed to let it cool. I said , it's works for me. If you are going to cut and fill, you can cut with thread or dental floss, if you don't have a cake saw. I have a flat cookie sheet I slide between, take top off. Make a levee with icing around the inside to hold the filling in, place top back and spread with icing.

6/10/2008 4:40 PM

On the back of the box it will give you baking times for different pan sizes; bundt, 9x13, round pans, cupcakes.  I usually make my cakes in a greased and floured 9x13 then frost them in the pan after they have completely cooled.  Sometimes I remove them from the pan when completely cool and put them on a piece of pastry cardboard and decorate them.  I place a baking sheet on top, invert, place the cardboard on top then invert.   

6/10/2008 5:08 PM

13X19 pan is HUGE.  I don't know how many boxes of mix it would take to fill that.   You might have to measure it out by pouring water into the pan then measuring how many cups of water it took to get the correct level in the pan.  I would then measure how much goes into a 13X9 and then you know how many cups goes into that so you will know how many cake mixes it will take to fill your 13X19 pan.
You might have to contact Betty Crocker to determine bake time.
Good luck.

6/11/2008 10:09 AM

I'm sorry, I read your question as a 9x13 instead of 19x13!  

This is from "Betty Crocker's Ultimate Cake Mix Cookbook."

Baking Different Sizes: 
One package white cake mix makes about 4 1/2 cups batter.
Pan Size Amount of Batter Baking Time:
6-inch round 1 cup 28 to 33 minutes
7-inch round 1 1/2 cups 28 to 33 minutes
8-inch round 2 cups 28 to 33 minutes
9-inch round 2 1/2 cups 28 to 33 minutes
10-inch round 3 1/4 cups 25 to 30 minutes
12-inch round 4 1/2 cups 25 to 30 minutes
14-inch round 6 cups 25 to 30 minutes
16-inch round 8 cups 25 to 30 minutes
18-inch half round 5 cups 25 to 30 minutes
15 x 11 x 2-inch sheet 6 1/2 cups 25 to 30 minutes
18 x 12 x 2-inch sheet 9 cups 25 to 30 minutes

6/11/2008 2:50 PM
I have decorated cakes for about 30 years and used to go to the trouble of measuring exact amounts of batter. Bottom line, in a 12x18x2 inch cake, I use two mixes. If it is a white cake, 2 1/2 will work, but I usually use 2 and use whole eggs in the recipe. I also use the commercial wraps on my pans so that they bake more evenly. They are available from cake decorating supply stores.
6/12/2008 10:22 PM

fearon:

how do I make a sheet cake in a 13x19 inch pan using BC yellow cake mixes

6/29/2008 6:31 AM

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