First post to this newsgroup. I want a nice, generic butter cake
recipe that will fit into a 10" springform pan. 10" seems to be a nice
size to serve 8. I usually serve this type of cake plain or topped
with whipped cream, ice cream or fruit.
If you either have a ready-sized recipe or you can tell me how to
retool my (two 8" cake pans) recipe, that would be great. Or perhaps
you know a website that discusses this?
If I were to use my (two 8" cake pans) recipe, I suspect I'd need to
lengthen the baking time for my recipe, but would I need to lower/raise
the baking temperature, too?
I wish I had time to experiment, but I really don't. I'm a mom of 3
who works full time & is trying to squeeze in some scratch baking along
Thanks for any info. I really appreciate the help.
- posted 14 years ago