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.

DanielleO October 18, 2013

Great advice. It did bake faster. I kept an eye on it. It Turned out fantastic!

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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