I made this cake
and mindlessly decided to substitute self-rising flour for the AP. (I have a 5lb bag of self-rising that is just past expiration and I want to use it up). I have substituted self-rising flour for AP before without a problem, but clearly I didn't pay much attention to the amount of baking powder called for in the recipe. SOOOOO....within a few minutes in the oven, the tube pan looked like an active volcano. I grabbed a shallow pan and placed it under the cake pan, to catch the overflow, and I just let it bake. I don't think it really lost that much batter...maybe a large cupcake's worth...that's about it. And I had to add about 20 minutes or so to the total bake time to get it done. It bubbled and gurgled for most of the first hour, and then settled back into the pan, and left a thick coating of batter all over the pan, and the top was covered with crusty parts that sort of fell back onto themselves. Anyway, it had a nice brown top, very crusty/crunchy looking, when I took it out of the oven. I broke off a piece, and it tasted amazing. So I went ahead and transferred the cake to my cake carrier, and it broke apart since it was really stuck all over to the pan...and I was in a hurry - didn't wait for it to properly cool), but I didn't think it mattered since the top was already so screwed up. :-) I frosted it, and took it to work. Well, that crusty.crunchy top was insanely yummy, with the caramel frosting. The cake was denser that it should have been, but everyone was wowed by it...rave reviews.
So now I'm wondering...how do I do that again...without it overflowing all over the place and making a mess? I think the high amount of baking soda (from the flour) was also responsible for the nice crust. Opinions?