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It seems like many of the very moist and dense cakes call for baking in a bunt pan. Can you bake them in a regular cake pan? If so, what adjustments do you need to make?
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It seems like many of the very moist and dense cakes call for baking in a bunt pan. Can you bake them in a regular cake pan? If so, what adjustments do you need to make?
Quote by @%username% on %date%
%body%