Since ObsesseedBaker is asking about Marble Cake, what about those checkerboard cakes? I have a checkerboard cake pan, and would like to use it, but the recipe on the box makes - you guessed it - cough-cake (that's a term that's definitely got to get into the language). Very dry and rather flavorless. The cake is all show. So I've only used the pan once. I'd dearly love to use it again. It seems to need a fairly stiff batter to keep the dark and light rings from running into each other. Any ideas? I'm not sure of the volume of your cake pan, but the marble cake recipe may be worth a try. ~Amy Don't see why this wouldn't work in your checkerboard pan it seems like it would be the right volume... Let us know how it comes out, OK? PJH

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