"John Kuthe" > wrote in message
...
> 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...

I am talking about making the pan bigger so it DOESN'T spill over.