It can be challenging to split a 12"x18" sheet cake into two layers, Linda, especially if it's only 1" deep like many of this size are (as opposed to the 2" depth of typical cake pans). If it is, you're probably going to need 3x this recipe to get two full sheet pans. We don't generally recommend more than doubling any recipe, so you'd end up making two batches (one for each sheet tray), each 1.5x the original recipe. If your pan is 2" deep, then you'll need a grand total of 4x the original recipe, or two batches of 2x the recipe for each pan. Our posting "When more is better" more fully explains how we get to these conversions: http://bit.ly/1ZUrhRx. Either way, you'll want to bake until a cake tester comes cleanly out of the center and the cake starts to pull away from the sides, as you would normally. Mollie@KAF

• Reply