I make the chocolate whiskey cake from NYT regularly. I use a 3" deep, 10 " round cake pan and it makes a besutiful and sizable cake.This time I need to make a 1/2 sheet cake. I'm not very skilled at converting that volume of batter to a 1/2 sheet pan. I never measured the batter for the 10" cake so I don't know how many cups of batter it makes. I need to do this Friday night. Any suggestions? Many thanks to all CHs.