Periodically I have had a problem with bundt and other cakes sticking to pans...no matter what I used in the past. Then I read your article a couple weeks ago and tried it upon making the Lemon Bliss Cake (wonderful by the way). Since I was using a very old, worn West Bend pan that my mother had to make the cake, I opted for the melted shortening and sugar method. OMG! The cake fell out onto the cooling rack as soon as I inverted it. It did the same thing this week when I made It. I AM SOLD on this method. I won't go back to anything else. Comes out so beautiful too! So, I did an experiment with my chocolate cake in 9" cake pans. They too came out beautifully. I was wondering why or if there was some reason this method isn't used or suggested for regular layer cakes???

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