N,

An 11x15x2" rectangular pan is usually used to make a roll cake. It is
cook at a higher temperature and is a thin cake. I would not make a
birthday cake in such a size pan. As Jessica, I have baked with success,
in 9X13=94 pans very often, a recipe asking for 2 9=94 pans. The temperat=
ure
is the same but the cooking time is around 5 minutes more.

If the children are very young 4 -5 years old, and you are serving a meal=

before, one recipe may be enough. But if the children are older and you
are serving only the cake, you need 2. If they are teenagers, even after =
a
meal you need 2. Making 2 would permit to make the filling you want to
make. If some is left over, you can eat it the following days or freeze i=
t
for the next occasion.

A 9X13=94 pan is a good size for a birthday cake. It gives us lots of spa=
ce
for decorations.

Good luck,

Fran=E7oise.

"N." wrote:

> These questions may seem like a no-brainer to some of you, but I'm not
> a baker by any stretch of the imagination so I need help!
>
> I have a recipe for a cake that recommends using two 10x3" round pans
> and yields 9 cups of batter. How much of this cake batter would I
> need to fill a 11x15x2" rectangular pan? I guess I would fill it up
> 1/2 way and then bake until it's set in the center and hope for the
> best? Would the edges be overbaked by the time the center was set?
> Can I prevent this from happening? Is there any way possible that I
> can still follow the recipe as is and make 2 sheet cake layers out of
> it so I can use a filling (whipped cream type of filling) and still
> have it coming out tasty (not dry, crumbly, etc)?
>
> Also, the key in the back of the cookbook says that a 10" round
> layered cake will yield 25 servings - does this sound about right? My
> daughter is having a birthday party and so I'll need at least 25
> servings for kids + adults.
>
> Thanks!
>
> N.