Dimitri wrote:
>

>
> The butter & sugar was already at the soft ball stage - no running down
> the side.

Sounds like you're making candy. :-)

Anyway, you're probably right if you start with butter at or slightly
below room temperature. Most of the time I just get a stick of frozen
butter and melt it the cake pan over the stove and dump a bunch of brown
sugar in. If you do this, you'd probably have to stick it in the
freezer. Looks like I'm a big goof...

>
> Dimitri