I'm planning on making a red velvet cake but I only have a small tabletop oven and one 10" x 4" dark metal pan. My fear is that if I use it to make one layer then it won't cook all the way in the middle. I can't divide because I only have one oven, and the recipe I was going to use wanted me to add a tsp. each of vinegar and baking soda so I don't think it would be possible to leave half the batter out while the other one cooks without affecting how it rises during cooking. Should I go ahead and try to bake it all in the one pan and just lower temp. and increase cooking time? Should I just buy a smaller pan and find a different recipe and just cook them one at a time? Any suggestions would be appreciated.