I’m worried about these cakes. I made one to give away and one for us, to test before I actually take it to some friends but both pans overflowed quite a bit in the oven(fortunately I had placed them on cookie sheets, anticipating a little boil over). Plus the cake looks very dark and I don’t know why. We sampled the bit that overflowed and it doesn’t taste burned, it’s not charred, but I’m concerned and haven’t flipped them out yet. What would make it do that?
I don’t know-I’ve had that happen when I overfilled a pan-but I’m bad about doing that-I’ve even had loaves of bread get out of hand in the oven. Did the recipe say how much to fill the container? Most of the time, it really doesn’t, so you have to guess at it...