Michele, the cake batter should weigh around 15 ounces (perhaps a little more based on your egg yolks), which means about 7 1/2 ounces should go into each pan. The easiest way to be precise is to make your batter, tare your scale, and dump all the batter into one pan to get the total weight. Divide that number in half and then add batter to the second cake pan until you have exactly half. Happy baking! Kye@KAF

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