Originally posted by Logan


What size pan do you use? I need all the help I can get!!! LOL!!
I use a medium rectangular Pyrex baking dish. It's roughly 9 inches by 18 inches?? (At this moment it's in the dishwasher and I can't get to it. Watch this thread...) Oh rats, no, don't. Just remembered that I use this pan when making more than a single recipe.

Let's see. I usually double the recipe and that pan gets about 2/3 of the resulting batter and the rest goes into the smaller cake pan. Logan -- I have NO idea for the regular recipe/not doubled... You want to put it in a pan so that the mixture is about halfway up -- it 'poofs' up slightly so filling the pan runs a high risk of overflow. (Pun not spotted till it was too late, but I like it and won't rephrase the sentence...) Is this babbling any help???

Note: with the butter and such, it's a rich mixture that you don't need to butter the pan. It usually bakes into a firm cake-like loaf that pulls away from the side on it's own. Let it cool slightly and you can cut it into cubes and serve it piled in a pyramid on a serving tray. Very effective/attractive at a party or shower.

Good luck (I feel like I've mangled these instructions.)


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Yeah, Turner! Got the quotes down beautifully!