Experienced Bakers: I have a recipe for a cake that calls for a 9 x 13 inch pan, which I'd like to make in 2 round 8" cake pans instead. I know that this means that the depth of the batter in each pan will be somewhat deeper than in the original recipe
(see this link http://www.joyofbaking.com/PanSizes.html, which suggests that ordinarily cakes in 8" round pans hold about 6 cups of batter, whereas a 9x13 pan holds about 14 cups).
The original recipe calls for baking about 35 minutes. What do you suggest will be the approximate baking time if I bake it instead in 2 8" pans? (I realize that regardless I will need to check for done-ness, but would like an approximate time as guidance.)