On Monday, January 25, 2016 at 9:36:26 AM UTC-6, The Practical BBQ'r! wrote:
> On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical BBQ'r! wrote:
> > I just finished pouring batter into bundt pan and it came up all the way to top of pan, I'm new to pound cakes, is this going to over flow!
> >
> > Ingredients
> >
> > 1 1/2 cups butter, softened
> > 3 cups sugar
> > 2 teaspoons vanilla
> > 5 large eggs
> > 2 1/2 teaspoons instant coffee
> > 1/4 cup hot water
> > 1 cup buttermilk ( see note for substitute)
> > 2 cups all-purpose flour
> > 3/4 cup unsweetened cocoa
> > 1 teaspoon salt
> > 1/2 teaspoon baking powder
> >
> > Directions
> >
> > Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
> > Dissolve coffee granules in hot water, combine with buttermilk, set aside.
> > Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
> > Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
> > Cool completely before frosting, or sprinkling with confectioners' sugar.
> > NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
> >
> > Shire Born's
>
> LOL, yes it will! Had to get it in oven and it's going to over flow, Are there two sizes of bundt pans! I think I should have used a second pan! LOL

Oh yeah, anything that rises in the oven will overflow any pan if filled to the to before baking!! When I make apple and cherry pies, I make a foil catch pan around the pie pan, and when the pie's crust is browned and the pie is dripping overflowing, it's DONE!! YUM! Contracts a bit after cooling too. Hopefully with a raised crumb/crust baked good, not "falling"! ;-)

John Kuthe...