2 layer cake help!!!?

I'm trying to make a 2 layer cake, but not in the usual fashion. I want this cake to be made up of 2 tiers of 9X13 cake. I only want to use a cake mix that will normally make one full cake.





I want a layer of frosting in the middle, and I wonder if it would be easier to make a whole cake, then attempt to cut it in half manually, or just bake in two tiers. Any help at all would be appreciated!!2 layer cake help!!!?
my mom does this all the time.


Mix all the cake batter and then split it into the 2 same size pans. Then cook them like that. Then frost one of the cakes completely(not the bottom) carefully put the other one on top then frost the remaining part of cake


Hope this helps2 layer cake help!!!?
1 cake mix will make a rectangle cake, cupcakes, or your 2 tier cake...just use two cake pans..


Mix cake mix like on box, pour cake pans 1/2 way in each pan...and bake like for 2 pans shown on the box...the temp is usually 350 degrees for how long it says on the box.


When they are done....check with a tooth pic poke the tooth pic in the middle of each pan..if it comes out clean then the cakes are done.


let them cool..take them out of the pans...and sit them on a cake rake to cool


then get you a plate put one of the cakes on the plate....get your icings...and spread on top of this layer....then lay the next cake on top...and ice the top...if you want to ice a whole cake like this it usually takes 2 containers of icing...


But making icing from scratch is easy...


2 cups of confection sugar


2 tbsp of chocolate(cooking coco)I usually use 1/4 cup of coco.....(if you want white icing, add 1/2 tsp of vanilla)


Add milk buy teaspoon until your icing is like you like it.


mix this well....and you have Chocolate icing...or Vanilla icing.





hope this helps you!!, and you enjoy your cake!!
Baked a single 9x13 sheet cake. Put waxed paper or parchment paper in the bottom (grease and flour it like the normal bottom of cake pan) so the cake comes out easily when you invert it on the rack to cool.





Once the cake is completely cool you can split it in half.





Take toothpicks and insert them all around the ege of the cake (about half way in) to make a cutting guide around the cake unless you feel you are really good at eye balling it. Then use a long serrated bread knife and starting at one corner keep the knife along the line of toothpicks and begin to slice into cake. Don't try to slice all the way through. Just make a deep cut all the way around the edge.. following those tooth picks. One you have your incision, remove the toothpicks and slowly work the knife around again, going in deeper and deeper until you can connect the cuts and seprated top half of cake. I work in a lot from the corners more than edges.





Be careful handling the top.. it breaks easily. but.. if it does just piece it back on the top and glue together with icing. No one will know.





Finish as you would any other layer cake.





Good Luck. :-)





Oh.. if you're going to do this a lot.. you can buy a cake saw or as they refer to it.. a cake leveler. Wilton sells them. I have the large rectangular one on the right. You can do more than one cut.. and make really thin layers to make the French style gateau called a Dacquoise without making the almost flour cake they use which is VERY dry.





http://www.wilton.com/store/site/departm鈥?/a>