in her garden wrote:

> First post to this newsgroup. I want a nice, generic butter cake
> recipe that will fit into a 10" springform pan. 10" seems to be a nice
> size to serve 8. I usually serve this type of cake plain or topped
> with whipped cream, ice cream or fruit.
>
> If you either have a ready-sized recipe or you can tell me how to
> retool my (two 8" cake pans) recipe, that would be great. Or perhaps
> you know a website that discusses this?

Well, the 10" pan relative to an 8" pan is 56% bigger.
(10*10/8*8 = 100/64 = 1.5625)
If it is also 25% deeper, that's almost exactly twice the volume. (1.95)
I would use the 2-8" recipe as-is, for size.

> If I were to use my (two 8" cake pans) recipe, I suspect I'd need to
> lengthen the baking time for my recipe, but would I need to lower/raise
> the baking temperature, too?

Yes, I would lower the temp a little, say from 350F to 325F, and bake
somewhat longer. Start checking about every 10 minutes past the original
time, until a toothpick comes out clean...

Dave