Ok I'm about to make the Chocolate Pistachio cake but it calls for a bundt pan, don't laugh at me but I don't have one can I just use two round cake pans or a rectangular pan? Please let me know I would love to get started.
Thanks,
Monica

Hi Monica - I'm not sure how to answer this because I've only ever made this cake in a bundt pan. Maybe somebody else has a sure answer. Of the two sizes mentioned, I'd go with your rectangular pan - that's about 13x9", right? Don't forget to adjust the baking time - will probably take less time than called for in a bundt. Because you have a bigger surface, I'd adjust the quantities of chopped pecans and chocolate chips - at least 3/4 cup each. And be careful when you do your swirling of the chocolate portion - you don't have much depth there before you'd hit the nuts/chips mixture. Sometimes we just have to experiment with what we have on hand. Good luck!

Hi, Monica! I agree with CarolynB. You can use any size pan. I would probably go with the 13x9 pan. I've made marblized cakes before in that size pan. I'm not sure if I would put the nuts and chocolate chips on the bottom and turn it over, or just bake it as is with them sprinkled on top of the cake. I like having the chocolate part on the bottom, so I would experiment with turning the cake over (first option). Whatever you do, good luck!

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Aviva

I don't remember which book that recipe is in, but if it's the chocolate book, check out the front. It's got the lovely thing in the front about substituting pans.

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Just how careless do you have to be to let your borogroves get all mimsey?