This looks yummy and I had already decided to make some sort of cake tomorrow - this will be it~ I have a 12x4x4 non-srick pan I got from KA a few years ago - I would like to use that pan. Should I lower the temperature? I haven't used it for any type of cake yet so I don't know if it will brown too quickly, as the older non-stick pans used to do. Any suggestions? Thank you - we should be enjoying this tomorrow after dinner! Bonnie, I don't think you'd need to lower the temperature, unless it's black metal - is it? It's not the non-stick that speeds up baking, it's the dark color. If it's dark, you might want to lower the temperature 25°, and perhaps bake for a bit shorter time than called for in the recipe, due to the pan's longer, thinner shape. If it's our stoneware 12" x 4" pan, then no need to change anything; just follow the directions as written. Enjoy the cake! PJH

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