Baked this recipe twice for birthdays, reliable and wonderful. One issue: cake stuck first time so second time, I lined pans with parchment rounds which solved it. First time I used pecans, but this time I tried walnuts. The walnuts turned black after baking, I think because of the chemical reaction with the baking soda. I read somewhere that you can dip the walnuts in flour to prevent this. Do you use that technique at the cafe when you bake this? Or do you have any other suggestions?

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