I made the cake last night using my 9in square cake pan. Since I wasn't sure how much it would rise, I left some room in the pan and cooked the extra batter in little 3.5oz ceramic ramekins. Happy to report the cake baked up fine in both - in fact it was great because as the cake cooled, it separated away from the sides - that plus the parchment on the bottom made for ridiculously easy pan/ramekin removal!! I just cut it into squares and brought it to work and it was very well-received, even by a few Jews who were very wary of trying a kosher for passover baked good because we have all had bad experiences with those ;) thanks for another awesome recipe! Sounds like your colleagues had a nice treat today, Debra - thanks for letting us know how the different pan size worked. PJH

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