I’m not sure how you got “no” from that? Why would you change pan preparation instructions when the directions only called out baking temperature?

I read that step, so I guess that your answer is “no”, since the step mentions lining and greasing glass and ceramic. Thanks.

This is step #1 – it is the same for any type of pan.

Preheat oven to 350°F. Line an 8×8-inch glass or ceramic baking dish with parchment paper and spray sides and bottom. If using a metal baking pan, heat oven to 325°F.

Try flash freezing the cake before wrapping in the plastic wrap , that way you won’t crush the cake . I also find it easier to do .

This is one of my very favorites, have made it numerous times. It’s easy, and the right amount for a smaller group of people. AND it tastes so rich and decadent

It’s also pretty forgiving; I’ve used plain whole milk yogurt when I didnt’ have sour cream, and when I was short on milk chocolate chips I used semi-sweet mixed with white chocolate chips.

Still turned out every time!

Hi,

I thought I should put a comment here because I’ve made this cake with just half the buttercream icing, probably 3 times and just about to make it a 4th. It really IS the best chocolate cake ever!

Thankyou so much,