I read some responses citing layers falling apart; Interestingly, my experience may throw some new info out there. Baking at my boyfriend's house where he had only two 9" pans, I bought a 3rd pan which was heavier/thicker than his two. After 25 min bake time, the layer in the new, thicker pan was perfectly done, and after cooling 10 min., turned loose easily. The other 2 didn't seem as fully cooked, since they had not completely pulled free of the pan edge. I cooked them another 2 min. Still not fully free of the edge, but fearful of overcooking, I took them out. After 10 min, neither turned loose as well as the layer from the heavier pan. One tore out a single chunk, while the other fell apart completely and was not salvageable for use as a "layer", but excellent for sampling. Perhaps I should has given the 2 thinner pans a full 30 min bake time to 'crust up' the bottom and sides. As for taste, fabulous! Akin to quality choc ice cream. Curiously smooth and creamy taste even before the frosting. Well worth the scratch effort!
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I read some responses citing layers falling apart; Interestingly, my experience may throw some...