On Monday, January 25, 2016 at 9:54:27 AM UTC-6, taxed and spent wrote:
> "John Kuthe" > wrote in message
> ...
> 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...
>
> ----------
>
> You can also use parchment paper to make a collar that extends above the top
> rim of the pan to allow for the expansion without spilling.

Yes, anything larger in circumference than the pie pan and capacious enough to catch all the dripping. I like aluminum foil because it's very sculptable!! Holds it's shape. Parchment paper less sculptable.

John Kuthe...