Hi there, Heather! It'll take a bit of experimenting to get the hang of it, but we'd recommend lowering the oven temperature as suggested here for the dark pan aspect but the cake will probably need longer to bake as well. While nailing down the baking time, finding the internal temperature will be helpful, which is 205°F for cakes. It will be good to check on the cake at the time the recipe recommends and then every 5 or so minutes after that. Take good notes, so on the next baking adventure, you'll have a better estimate for the final baking time. Best of luck and happy baking! Morgan@KAF

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