This cake is made in a bundt pan, and I’m making it for my boss’s birthday. I’m not sure if she’s ever eaten a cooked brownie before. Usually, she makes brownies to eat some batter, and then brings the brownies in for us! Nonetheless, I think this cake has her name written all over it!
I want to make a half-cake for myself for the freezer. Would you think I could bake that in a pyrex loaf pan? Or would an 8” or 9” round cake pan be better? I want to mix it all at once and not have to make any adjustments, if possible. No biggie to me if “our” cake isn’t ultra-perfect, but I want the bundt one to be!