Can you use it to line a 9 x 13 pan when baking a boxed cake mix, or will the batter "seep" under the parchment paper? Do you line all 4 sides of the pan, or just the long sides? Some of your pictures look like all 4 sides are lined, some just 2. Finally, I assume you don't have to "grease and flour" the paper, right? I love the hint using the metal clips to secure the sides! Thanks so much!

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