I was thinking the same thing along with Don and Dan here on May 4 and May 8. If the best Chocolate Cake Recipe (posted by Ina Garten, originally from Hershey's) fills my two 8" pans to only half the pan and I want taller layers because I'm using 3" deep pans (say I want the entire cake to increase by half (so a quarter each pan), would my recipe be sound if I multiply all of the ingredients by 1.5? I imagine determining the original ingredients in grams first would then make it more precise to increase all ingredients by 1.5, in grams? Thanks for your help!

• Reply