Choose-a-Pan Cakes
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 79. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Two-layer cakes suit some occasions, and carry-in-the-pan cakes are handy for picnics and potlucks. For the cake batters on pages 77 to 83, choose the size pan that best fits your needs.
- Fill the baking pans no more than half full. Use any remaining batter to make some cupcakes. Baking times given are approximate and may vary from cake to cake.
- Pan Size: Two 8x1 1/2-inch round baking pans - Estimated Baking Time in a 350° Oven: 35 to 40 minutes
- Pan Size: Two 9x1 1/2-inch round baking pans - Estimated Baking Time in a 350° Oven: 30 to 35 minutes
- Pan Size: Two 8x8x2-inch baking pans - Estimated Baking Time in a 350° Oven: 25 to 35 minutes
- Pan Size: Two 9x9x2-inch baking pans - Estimated Baking Time in a 350° Oven: 25 to 35 minutes
- Pan Size: One 13x9x2-inch baking pan - Estimated Baking Time in a 350° Oven: 30 to 35 minutes
- Pan Size: One 15x10x1-inch baking pan - Estimated Baking Time in a 350° Oven: 25 to 30 minutes
- Pan Size: Cupcakes (half full of batter) - Estimated Baking Time in a 350° Oven: 18 to 23 minutes
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Baking cake layer 1.JPG" by User:Nillerdk; license: CC BY 3.0 (https://creativecommons.org/licenses/by/3.0); source: https://commons.wikimedia.org/wiki/File:Baking_cake_layer_1.JPG. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.