Hi! I am Petra Cox with Moms Apple Pie Bakery, in Occoquan, Virginia and we have made a delicious chocolate cake batter and we have greased six inch pans ready and I am about to put the cake batter into the pans.
You can use four six inch pans or two nine inch pans and even if you want you could use ten inch pans and that would make a little thinner layers. So, now I have a nice big full bowl of batter and I am going to slowly pour that into six inch pans and the important thing is just to make sure that you have the same amount in each pan, so that when you are putting the cakes layers together for the finished product they are nice and even.
So, there is for one and that is for two. I just have two cake pans prepared right now, but there is enough batter to make two more cakes, two more layers that is, and you can usually tell with your eye just how much batter is in each and if the layers are even and it is always okay before you actually bake the cake to use a spoon and take some batter out of one pan and put in the other, if they are slightly more in one than the other, that is fine to do; it won't make any difference in the finished product.
So, these cakes are ready to be baked and they are going to go in my commercial convection oven over here. It's going to be around 250 degrees in the convection oven. In a home oven it is going to be 300 degrees. These cakes actually take a while to cook. It's a pretty rich batter and it's going to take about an hour for the six inch and probably an hour and ten minutes for the nine inch pans, but when they come out, there will be really nice, moist cake so we are ready to bake them.