Good afternoon to you. Claudia, I am sorry you are having a difficult time with those tables. I know I cannot understand them either…I just looked at them only as a curiousity.
I did the culinary math before I posted to friend Patrincia….I wanted to see how the math would turn out. So I will gift the info to you.
The amount of batter required for (2) 12, in. X 2, in deep round pans allowing for 50% chemical leavening rise is 113, oz or
14, cups of batter.
The 4, cake sizes listed on top of page 484 require just 92, oz of batter, or 11 1/2 cups of batter.
If you add up the weight of the ingredients on page 484 for those cakes they are 119, oz for 1 type of cake & 117, oz for the other.
Claudia, it seems to me that there is enough batter for the (2), 12,in. cake pans you wish to bake your cakes in.
I didn’t do any other inquires on the recipes or the mixing method. I will leave that up to you.
Good luck Claudia in your baking project & enjoy the rest of the day young lady.