Ann, your "goop" sounds like a thing of miracles! There's many reasons that this flour-oil-shortening mixture is popular among Bundt cake bakers, primarily for its convenience. Flour is made up primarily of starch and gluten, and starch readily absorbs liquid making it a great ingredient to neutralize spills and absorb oil. In the case of the "goop," the fats and flour bind to form an easily spreadable paste that acts as a buffer between the pan and cake, allowing an easy release. Sounds like you're onto something! :) Kye@KAF

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