It's nice to see a cake recipe that's formulated for an 8 inch pan instead of one that needs to be adjusted. I'm a full-time RVer and when I downsized my bricks and sticks kitchen, I chose to keep my 8" round and square pans instead of the larger ones so I always have to adjust the cooking time. The recipe says 350 degree oven and that she prefers a convection oven (which is great because I have an over the range microwave/convection oven as my only option) but convection oven instructions say to decrease the temp by 25 degrees. Which one would be my better option?

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