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Sent by Amy Editor: Amy, most bundt cake recipes scaled for traditional 10-inch bundt pans make 10 to 12 cups of batter, since a 10-inch bundt ban holds 12 cups. If you are scaling a recipe down for the smaller pans, check to see how many cups the pan holds and scale accordingly.
Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside. In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each.
If I’m adapting a traditional bundt recipe for the mini-pan, how will I know how much batter the recipe makes, so I can scale it for the mini pan? Editor: Amy, most bundt cake recipes scaled for traditional 10-inch bundt pans make 10 to 12 cups of batter, since a 10-inch bundt ban holds 12 cups.
Preheat oven to 325°F. Butter and lightly flour a 10-inch tube pan or bundt pan (if using a bundt pan, make sure butter and flour completely coat indentations from designs so cake won’t stick in them). In a large mixing bowl, cream butter, and then gradually add sugar, beating on medium speed until creamy.
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