"Any layer cake recipe that yields three 8" or 9" cakes will work in a half sheet pan with no adjustments needed." Does that mean 3 layers or three cakes (which would be 6 layers)? It would be helpful to say how many cups of batter are needed. Also could you provide some insight into removing the cut cake from the pan. I would be afraid that the cake would split / fall apart when lifted out. How deep are the half sheet pans?

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