Hi All, I don't have a bundt pan but I found a recipe I'd like to make today (it's my birthday). I have 8-inch round pans and a 10-inch cast iron (and various rectangular pans). Ideally, I'm making two layers...so is that bundt pan necessary for a cake's success? It's a butter cake, not a chiffon...I'm thinking two 8-inch rounds and reduce the time to bake.
You deserve a cookie.
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