So,Im making a cake for my mom?!

Hi there, Sunshine. We were all beginners once.

First prepare the two pans, usually by greasing them with something like Crisco shortening, (about a teaspoon per pan, bottom and sides both) then putting a teaspoon or so of plain white flour in the greased pan and tilting it around so the pan is lightly coated with flour. Knock the remaining flour, if there is any, out of the pan.

You mix up the batter according to the directions on the box. Pour about half the batter into one prepared pan, then the rest into the other, using a rubber spatula to scrape out as much as you can. The pans should be about the same level of full. (Tip: Estimate on the small side when you pour the half. It's easier to add more once the other one reaches the same level then to remove some and add it to the other pan.)

Be aware that lots of ovens are hotter than their controls say they are. I always check my cake for done-ness about five minutes before it says to.

Your mom's lucky to have you!

Just a tip for when they are done cooking, place the cake layers top side down so you have a flat cake and the layers stay together more easily, frost the top of the first layer, then carefully place the second layer (also upside down) on top. Then to seal in crumbs use a butter knife to spread a very thin layer of icing over the whole cake (You should be able to see through it) and let that set before icing the cake regularly.

experience!!

Yes but make sure you only fill the pans 3 quarters of the way up, don't matter if you divided it equally, also make sure you cool the cake before you frost! Good luck!

Yes, pour equal amounts of the batter into the prepared (greased and floured) pans

yea, do that, but cut each of the cakes in half so that the layers aren't too thick and dense

yes
or you could make a sheet cake in a 9x13 pan