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Do I need to change the temperature if I'm using a dark pan for chocolate cake at sea level?
I'm baking the Margaret Fox Chocolate cake which does not call for eggs or butter.
2 answers
2797 views
Voted the Best Answer!
added over 4 years ago
I would lessen the time rather than lower the temperature. Dark pans absorb heat Nd tend to bake faster. You'll just have to keep an eye on it.
