At 10 cupcakes for a yield, this isn't quite enough batter for a 9 x 13" pan; the cake would be about 1 1/4" tall, if it could hold itself up over that large a span without sagging in the middle. One of the reason cupcakes work well for alternate flour is the amount of support the wells of the pan give to the batter as it bakes. If it were me, I'd try making three thinner 8" round layers and stacking them for a layer cake. Susan

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