The layer cake has both vanilla and chocolate frosting. What percent of the surface area of the cake (not including the bottom) is chocolate? Round your answer to the nearest tenth of a percent.

33.3%

Beth? Can you explain how you got 33.3%?

how do you get the 301.44?

To determine the percentage of the surface area of the cake that is chocolate frosting, we need to know the sizes of the areas covered in vanilla and chocolate frosting.

Let's assume that the cake is a perfect cylinder. The surface area of a cylinder is given by the formula: A = 2πrh + πr^2, where r is the radius of the cake and h is the height.

Since we're only interested in the portion of the cake covered in frosting and not including the bottom, we don't need to consider the curved surface area (2πrh). We only need to calculate the area of the top and bottom surfaces, which are each circles with radius r.

Now, let's assume that the cake has a total height of H and that the vanilla frosting covers X% of the top surface area, while the chocolate frosting covers the remaining (100 - X)%.

The size of the vanilla frosting area can then be calculated as:
Vanilla Frosting Area = (X/100) × πr^2

The size of the chocolate frosting area can be calculated as:
Chocolate Frosting Area = [(100 - X)/100] × πr^2

To find the percentage of the surface area covered in chocolate frosting, we can divide the Chocolate Frosting Area by the total surface area of the cake top (defined as πr^2) and multiply by 100.

Percentage of Surface Area Covered in Chocolate Frosting:
= (Chocolate Frosting Area / Total Surface Area of the Cake Top) × 100
= [(100 - X)/100] × (πr^2 / πr^2) × 100
= (100 - X)%

Therefore, the percentage of the surface area of the cake (excluding the bottom) covered in chocolate frosting is equal to the value of X from the provided information.

You half to find both sides so you half to double the circumference.

The answer your gave is wrong!!!

That is wrong!

100.46/301.44 x 100 = 33.3 %

You all probably already know the rest.

42%