Page 24 - Chocolate Cake Doctor

6 C H O C O L A T E C A K E M I X 1 0 1

Substituting Pans

an you use a different size pan than called for in the recipe? The pan called for is always
C the best, but in a pinch, you can substitute:
Recipe pan Your pan What to do
Layers Bundt or tube Choose sturdy cakes containing 3 to 4 eggs. Will bake
in 50 to 60 minutes at 350°F.
Cupcake/muffin Bundt or tube Look for moist recipes with plenty of oil or liquid,
containing 3 to 4 eggs.
Sheet cake Bundt or tube Look for moist recipes with plenty of oil or liquid,
containing 3 to 4 eggs. Will bake in 50 to 60 minutes at
350°F.

Bundt or tube Layers Choose a lighter-weight cake with 3 eggs and few added
ingredients. Bake 28 to 32 minutes at 350°F.

Cupcake/muffin Layers Choose a lighter-weight cake with 3 eggs and few added
ingredients. Bake 28 to 32 minutes at 350°F. Omit the
toppings.
Sheet cake Layers Make sure these lighter cakes don’t have a lot of add-
ins like chocolate chips, which will weigh down a layer
cake and cause it to sink.

late cakes, you can dust the pans with Bundt pans are best prepared with a
un sweetened cocoa instead of flour. Do not misting of oil and a dusting of flour. For
use the aerosol cooking sprays to mist pans. some reason, lighter-weight Bundts
They have an odd flavor, and they con tain release a cake better than the heavier
pro pellants (alcohol), which will cause your types. Tube pans are sold shiny or non-
cake to bake quickly at the edges and over - stick. Nonstick is fine for pound cakes,
brown. Instead, invest in a mister that you but you will need a shiny pan for angel
fill with your own vegetable oil. You’ll find food cakes and chiffons, which are
them in housewares departments. poured into an ungreased pan and must