Poundcake

I usually keep a box of Betty Crocker poundcake mix on hand for those times I get that craving for some light, cake-y sweetness asap.  But one of the things that always killed me was that the bottom of the cake always came out just a little too well done, spoiling what should be a perfectly golden cake.  Who knows, maybe I can blame my oven, but it was annoying — either an underdone center or overdone bottom.   Today, I am happy to report, I may have discovered the secret to preventing this bane of my existence.

The BC instructions tell you to split the batter between two pans if they are smaller than 9×5.  Mine are 8.5×4.5, so I split it.  I also use the milk instead of water, whenever possible.  Today, I put the two pans on a cookie sheet and put it in the oven.  I also filled the cookie sheet about halfway up with hot water — cheesecake style.  I thought perhaps this would help the cake to cook more evenly.  After the instructed 30 min in a 350 degree oven, I checked the cake.  The bottom still looked good, but the top was obviously not done.  I (carefully) removed the cookie sheet from the oven and let the pans cook another ~10 min.  I waited until the top started to get that golden color and used the toothpick test.

Out of the oven, I couldn’t wait to see if it had worked.  And, lo and behold, perfect!!  Mmmm….

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