Has anyone ever used a 9 1/2 inch springform cheesecake pan to make a "regular" cake? If so, any suggestions in using?
yep! many times b4 I splurged and got serious! two things, run a knife around the edge b4 u release the ring, and flip over and run a long sharp knife btwn the cake and bottom pan, instead of just letting it drop out. I've had the best results that way!
Other than that I bake per regular directions and they always turned out fine!
I always wrapped the bottoms of the pan in tin foil, in case any batter leaks
Thanks for the info!