Tips From Eileen
*To prepare the pan (including the center), use a pastry brush and vegetable shortening (butter can burn and cause the cake to stick), and coat the entire interior surface of the pan. Add 2 tablespoons of flour and turn the pan in all directions so the flour coats the shortening completely. Tap out excess flour over a sink or trash can.
Store cake, covered, at room temperature for up to 5 days. This cake also freezes well if wrapped tightly, unfrosted, for 2 months. Thaw before glazing.
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