chembake wrote:
>>But, that's exactly what I told the OP: Filling the (10" diameter by
>>1.25x as deep) pan with 2x the batter, will fill it to the same
>>fractional depth as if it were split between the two smaller pans.
>
>
> Well only a baking test can confirm that.....If the cake batter was
> properly made from a balanced recipes resulting in lower batter
> specific gravity the edges will reach the pan rim, however if the
> batter appears thinner she will unlikely able to get the desired cake
> volume...

Of course, all your points about how it will bake up are correct - it
really needs to be tested. All I said was that the *batter* would fill
the 10" pan to the same relative (fraciotnal) depth as 1/2 recipe would
fill an 8" pan.

Dave