Lisa, the pan we used in the recipe is 9" x 3", which is 10-cup (rather than 10-15 cup) capacity. When I make the cake, it rises above the lip of the pan as it bakes, then sinks a bit as it cools. Sounds like your 10" pan makes a shorter cake, which makes sense, since it's 11% larger capacity. But I suspect it still looked fine and, as you said, tasted great! Thanks for connecting here — PJH

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