sf wrote:

>Thanks Judy! I don't make cake very
> often but if you're thinking of using a
> springform, it will should work in an
> angel food cake pan.

She said she uses a 9 inch bundt pan to bake the cake in, but thought a
tube pan (as for angel food cake) would work just as well, but I think I
would check it before 60 minutes was up, as my oven runs a little hotter
anyway, so I have to take that into consideration, when I bake anything.

>No substitutions for butter, will you
> please ask her why? I've been subbing
> plain yogurt for butter when baking and
> love the results.

She said the first time she made it, she used margarine, even though the
recipe called for butter, and it wasn't near as good.

I've never tried substituting yogurt for butter in baking, but it would
make it healthier, I'm sure, but I just don't know about the quality, as
real butter adds such a nice rich taste and texture, I think, especially
like in pound cakes, and even in my favorite white layer cake.
Personally 'I' wouldn't use anything else, if the recipe called for it.
I know a lot of people use applesauce in place of oil in cakes too, for
a healthy version, but I still stick with my artery-clogging butter! :-)

Judy