On 15 Dec 2006 05:55:25 -0800, "Eddie G" > wrote:

>> Every box cake mix I've seen for many years has specified a lower temperature
>> for dark pans. Check a few in your local grocery store.
>>
>Thanks, Larry, but do you know why?

I don't have a citation, but I assume it's because darker colors absorb more
heat, while lighter colors reflect heat. Thus you need to reduce the temperature
for dark colored pans to avoid over-browning the bottom and sides before the
entire cake is done.

OK, a quickie from http://www.dianasdesserts.com/: "Heavy dark metal pans,
nonstick pans, and glass pans absorb and hold more heat, resulting in heavy,
dark crusts."

-- Larry