Here is the recipe.
I’d like to do two 7x 3 pans unless I can do just ONe thick 7x3 that I could cut and stack…
Original recipe makes 1 -11x13 inch cake
1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
I would like you to understand the following. I measured accordingly to your information.
THE 2 PANS AT 7 x 3 X 2 INCH….EXACTLY
Now then, this came out easy. The 2 pans 2/3rds full which Is allowing for the leaveners you need 1,3/4 cups of batter in each .
The recipe weight of of the ingredients is 50, oz. Sooo, all you need is 1/2 of this recipe to fill 2, cake pans.
I hope this helps you.
Good luck in your bake & enjoy the rest of the day.