Instructions: I have a problem. Most cake recipes call for a 9 X 13 in. pan. I bake things for work and put them into a 10 X 14 1/2. How do I make the conversion?

Lets do the math:
Assuming the pans are filled with batter to the same depth: 9 times 13 = 117 square inches in a 9 by 13 pan 10 times 14.5 = 145 square inches
145 minus 117 = 28 square inches (this is how much more batter the larger pan will hold)

28 divided by 177 = 24% (percent more batter you need to fill the larger pan)

So, you would need to increase the amount of batter you make by about 25%, or 1/4, in order to use the larger pan.

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