My cake recipe makes 9 cups of batter and is written to be baked in 2 10 x 3 round pans. I need to scale it down to fit a 9 x 13 pan. I looked at a number of websites that give pan size conversions and discovered that the volume of a 9 x 13 pan is simultaneously 12 c., 14 c., and 15 c. What a miracle of physics!
I was thinking I would just cut the recipe and half and wing it but I was hoping that someone might have firsthand experience. I'm not concerned about adjusting the baking time or having too much batter, just too little. I'm not anywhere near a 9 x 13 pan now or else I'd measure with water. If I need to I'll try that later tonight.