Lisa, I didn't make myself clear. Maybe you could split the batter in half
and make two cakes from the one recipe.
Marilyn
----- Original Message -----
From: "Lisa Belville" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 20, 2011 2:50 PM
Subject: [CnD] Need Help With Bundt Pan Size
Hi, all.
I need some clarification regarding the different sizes of Bundt pans. I
bought a silicone Bundt Pan from Amazon that is too small for the recipes
I'm planning to use. I didn't realize this until the pan arrived, and I
already committed myself to making desserts for Thanksgiving, so I'm kind
of in a bind. <grin>
I'm not sure what size I need. I compared the silicone pan to the old
metal pan I have and the metal pan is nearly twice as large. I'm not sure
how many inches around this pan would be, but it holds close to nine cups
of liquid while the new silicone pan only holds around five or so. Below
is the recipe I'm wanting to try in a silicone pan. Any help would be
appreciated.
** Fresh Raspberry Pecan Cake
1 cup fresh raspberries (plus additional for garnish, if desired)
1 box white cake mix with pudding
1 (3 ounce) box instant white chocolate pudding
1 (3 ounce) box raspberry gelatin
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup finely ground pecans
Heat oven to 350 degrees F. Grease Bundt pan.
In a small bowl, mash the raspberries with a fork. Set aside until
needed.
In a mixing bowl, combine cake mix, instant pudding, gelatin, oil and
milk; mix until blended. Add eggs, one at a time, beating well after
each addition. Add the raspberries and pecans to the batter; blend
well. Pour into greased baking pan.
Bake for 60 to 70 minutes, or until a wooden pick inserted near the
center comes out clean. Cool in pan on rack for 10 minutes. Turn out
cake onto rack and cool completely.
Dust with powdered sugar or drizzle with white chocolate glaze before
serving. Garnish with whole fresh raspberries.
Lisa Belville
[email protected]
[email protected]
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