Emergency baking question - I don't have the size pan that I thought I had, and am not sure what to do. Help me figure out the alternative!
So I am trying to make this Peanut Butter Texas Sheet Cake
, and I thought I had a 10 x 15 jelly roll pan, but it turns out that it is a 12 x 17 baking pan instead. I can use either the 12 x 17 or a 13 x 9 pan, but am not sure which will get me the results that I want.
If I do the 13 x 9 pan, it is the same volume, but will be deeper. If I use the 12 x 17, the batter will be shallower. Looking at this website
, I see how to adjust the baking times and temperatures to accommodate the different sizes, so that's not a problem. But what I really like about texas sheet cake is how dense and chewy it comes out, and I don't know which size is the best one to get that result. I am inclined to do the shallower pan, but wonder if I am going to wind up with a cake that is only half an inch tall! Either way, I'm sure it'll be tasty, but I'd like to get it as close as possible to the original.