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.

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2 Comments

DanielleO October 18, 2013
Great advice. It did bake faster. I kept an eye on it. It Turned out fantastic!
 

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ATL October 18, 2013
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.
 
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