I'd put the cakes in a 9-by-13 pan instead of a bundt pan, in that case. I think it's easier than trying to measure out batter for two small cakes and it would be the same amount.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Lisa Belville Sent: Sunday, November 20, 2011 3:56 PM To: [email protected] Subject: Re: [CnD] Need Help With Bundt Pan Size Yes, that's actually my first plan if I can't find a larger silicone pan. Lucky for me it doesn't take that long in the microwave. <grin> Lisa Belville [email protected] [email protected] ----- Original Message ----- From: "Nicole Massey" <[email protected]> To: <[email protected]> Sent: Sunday, November 20, 2011 2:44 PM Subject: Re: [CnD] Need Help With Bundt Pan Size > Can you make two cakes by reusing the pan? > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Lisa > Belville > Sent: Sunday, November 20, 2011 1:50 PM > To: [email protected] > 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] > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
