I will be baking a cake today..i got the boxed one (Duncan Hines) and I have frosting and everything…i just wnat a little bit more information…
I have one 9" round cake pan thats non-stick metal I think… its not very deep, so should I get another cake pan to make the second layer?
IF I want to make just one layer, do I halve all the ingredients and batter?
Also, alot of the 99C stores ere have very cheap foil pieces…can those be used for baking???
Looking forward to replies, thanks 
If u r using aluminum foil pan, then y can use butter paper as a lining and use oil or oil spray so cake will not stick in to the pan.
The size of pan is mentioned behind the cake mix box.
Some times I made single layered cake with half ingredient so u can do it.
The whole cake mix is for two 9" round pans, if you want to make one then you should half all of the ingredients......for a nonstick metal pan some oil or pam spray should be fine to coat before adding the batter
Re: Baking a cake-urgent
thank u both for ur replies.
This should be simple (Except for halving 3 eggs 
)
Re: Baking a cake-urgent
Sara I can never bake a cake but I have seen my husband using just the whites and throwing away the yolks to bake a cake so probably you can do that to half the eggs?
Use 2 eggs for single layer cake, use half of the ingredient.
Re: Baking a cake-urgent
Okay..one last question (hopefully!), I dont have a mixer, how long or how many strokes should I beat the batter sot hat it comes out to the right consistency??
Re: Baking a cake-urgent
this is what you need to do... follow the recipe, use the same number of eggs and amount of water, oil, etc. is tells you to use.
since you have only a 9" that isn't very deep, you need to either two 9" pans or just use the one 9" pan twice to make a layered cake. it's best to make a layered cake since the pan isn't that deep and big.
the strokes- just keep mixing until you have no lumps or got rid of the majority. if you see lumps, move them against the mixing bowl to break them. it's always best to mix your eggs, oil, water first, then put in the cake mix. IF the cake mix requires butter, then melt it completely since you don't have a mixer, then add to the bowl.
back to the baking part... even if you might be using an aluminum pan, foil it so it is easier to remove the cake from the pan (and you have to remove the cakes for a double layeredcake). line the entire bottom of the pan and foil beyond the sides to the handles. so when the cake is done, all you have to do is take off the foil from the handles and lift the cake out. half the cake batter so that you can make two layers.
Re: Baking a cake-urgent
sorry, i didn't read the part where you asked if you only want to make one layer... i'm not sure because you're suppose to use either a 13X9 or two 9" pans. i wouldn't know how to half the ingredients in that case. that's why i would just make a double layered cake that way the amounts of ingredients do not change and you can still use your 9" pan.
also, when you frost, make sure the cakes are cool. stick them in the fridge for a few minutes if you have to, then frost. let us know how it turned out!
Okay..one last question (hopefully!), I dont have a mixer, how long or how many strokes should I beat the batter sot hat it comes out to the right consistency??
If u have a whisk, mix batter with it for atleast 10 min, if u dont have whisk use fork and mix for 15 minutes in same direction like clock wise or vice versa.
Re: Baking a cake-urgent
thank u everyone for the help!
it came out…okay. well it wasn’t a disaster like my cheesecake 
It didn’t occur to me to grease the pan or at least line it with foil…because the cake was very hard on the sides and ends. but the middle was fine. Its good I saved the other half of the batter.
Hubby said it was okay (and hes my harshest critic) so I guess its not banned but can be improved on. 
Re: Baking a cake-urgent
for next time, you can definitely use those foil pans. i usually use two 8" rounds.
instead of greasing the pans with butter or oil, you can also lightly spray them with Pam so it covers the sides and bottoms of both pans.
and watching the cake in the last five minutes of baking time is always useful- sometimes your oven temperature is too high and the sides will cook faster than the middle, so you can take the cake out and do the toothpick test to see if its done.