"Dee Randall" > wrote in message
...
> Regarding square baking (for cake) pans for cakes, I see some recipes
> calling for 8" pans instead of 9" pans. I don't have an 8" pan in the
house
> and wonder if I ever did. Since this was called to my attention (by
> myself), I have looked to purchase 8" pans. I don't find any anywhere.
>
> I rarely make cake, but when I do it is always a one-layer thing, no
icing,
> not a mix nor cake-flour ingredient kind, but using all-purpose flour,
> generally made to satisfy my chocolate cake desire.
>
> Can anyone give me any suggested time differences one could expect to
make.
>

About 5 minutes. What really matters is that you are able to recognize when
the cake is done and remove it from the oven at that time. Cakes are done
when they shrink from the sides of the pan.