For light colored cakes I like to use dark brown sugar; it gives a lovely caramel crust to the cake. For chocolate cakes I use cocoa powder; not sure it adds much to the flavor but it looks nice. I always use a cold stick of butter to grease the pan, because the corner of the stick goes nicely down into the grooves and it doesn’t puddle. I now have a nonstick pan, but I still do the same to be safe and you can’t use Pam etc on nonstick or Nordic Ware pans.

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