I'd been thinking about which pan to use, have already got all my ingredients so I am committed to making this cake. The only 9x13 pan I have is an old, well-used, browned Bakers Secret pan that I used last week when I made brownies, that warped in the oven, leading to a thinner burnt corner despite rotating the pan. I have a Pyrex 9x13, which would require lowering the oven heat by 25 degrees, but I still worry about burning at the corners because glass retains heat longer... I also have disposable aluminum pans, but have never used one before, and they're so thin that I worry about burning, again. I want to make it as a gift for my veterinarian, even though I know it's not a good idea to make an untested recipe for company without trying it beforehand. And I am just too tired to go to the store today to get a heavier, light colored metal pan (something I should have bought myself a long time ago, so I could get more bang for my buck). I do have a nonstick bundt pan, which would actually make a prettier presentation, and the hole in the center would allow the heat to permeate more evenly and effectively... this is a moist cake. I never even thought of that till I read your entry. Thank you!

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