For those of you who make this recipe, do you adjust the leavening for larger pans? Or just double the recipe and bake it as-is?
I just double. I saw that Ron Ben Israel removes the milk from the recipe for a 10 in round cake. Maybe it makes for a sturdier cake.
LindaF144 fixed this recipe for me a long time ago and it works on bigger sizes as well as the 9".
For each 9" recipe:
Both leaveners to 1 tsp
Exchange the buttermilk for sour cream.
I also use flower nails, baking strips, and change temp to 325.
Good Luck, Susan
Thanks so much!