Tomorrow I am going to be making a two layer Perfect All-American Chocolate Torte cake (love it!) for my nephew. I am afraid I will mess up the conversion from a single layer 9x2” pan (current recipe) to a double layer 9x13” pan. I am not going to split each layer. I will make the recipe two times and just use the cake layer as is. (I only have one Magic Line pan in this size and I love my straight sides!)
This is the process I was going to use:
-Double the original recipe since the Rose Factor chart starts with two layer cakes that are two inches high. The chart on p. 490 of TCB shows a 9x13 is Level 6. If I’m understanding correctly, I can use either 3.5 or 4 for my Rose Factor depending on if I want a taller cake. I will use 3.5 and multiply the doubled original recipe ingredient amounts by this number, except for the baking powder. For the baking powder, p.493 shows Level 6 with 1 1/3 tsp. baking powder, so I multiply 1 1/3 tsp. by 3.5 to get my baking powder amount for one pan of ingredients. I will bake the cake for 35-45 minutes, or until the cake gets to 190 degrees, at 350 degrees with cake strips around the pan. I will then repeat the whole thing to bake another layer.
Am I correct in my process? If it seems like I’m insecure about this because of all of my details, that is because I am! The last time I tried to convert a recipe, I messed up the baking powder and had to remake the cake. I don’t have time to start over on this one.
Thank you for your help!!!