Hmm, we haven't tried that large of an increase without using multiple pans, Susan. You would run of the risk of drying out the edges, even with a lower oven temperature, before the center sets. It might be more effective to make a double batch and use two 8" pans which you could stack. To make it easier to slice and serve, place a layer of parchment between the two cakes so you can slide the top one off easily. Annabelle@KAF

• Reply