USING THE CORRECT P AN
Use the type of pan specified in the recipe.
Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time.
Larger, more shallow pans need increased heat; smaller, deeper pans need decreased heat.
The size of a baking pan or dish is measured across the top of the container from the inside edge to inside edge.
The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim.
Prepare the pan carefully according to the recipe.
Place pans as near the center of the oven as possible.
Do not place pans directly over another and do not crowd the oven (this makes for uneven baking).
One cake mix yields 4 to 6 cups of batter.
Don't use a mix with pudding included if you're using a recipe that calls for instant pudding as an ingredient - the pudding-included cakes will turn out heavier and wetter.
Use regular salted butter to balance the high sugar content of cake mixes and give a more homemade taste. If you must use margarine for health reasons, make sure it is stick style and has more than 65 percent vegetable oil.
For the regular 11x15x2-inch pan, use 2 cake mixes. For the 12x18x2-inch pan, use 3 cake mixes.
cake mixes have a shelf life of up to two years if kept in a cool, dry place, like your pantry. So, if you live where it's humid in the summertime, it's best not stock up on cake mixes for the long haul
