Adjusting Cake Batter Quantities
Does anyone know if there's a rule of thumb for adjusting cake recipes for pans other than the ones specified? I want to make the Peninsula Grill coconut cake for a big party (had it in Charleston last fall and am still dreaming about it).
The published version calls for three nine-inch layers but I want to make two fifteen-inch layers. I usually just wing it, but I was wondering whether there exists some kind of conversion chart or percentage rule.
Thanks baking hounds!