I said in a previous thread that I wanted to convert my sweet potato layer cake (which is really moist) to a bundt cake. I think I made it with one try. I cannot wrap my head around percentages and math. I just chose an amount by which to increase the flour. It is an oil cake and for this I tried 50/50 oil and butter. (I may try increasing the flour sometime with the layer cake so it is easier to torte. The cake is very popular so I will have to get approval of the frequent buyers.
I am not certain why the bottom (top now) is darker. I do not it was in the over a couple of minutes too long but it did not seem to suffer. (That is reflected in the dark crust that was the edges of the cake). This was baked in my 6 cup bundt pan.