cake crust a little too dark
Ok if the bottom of a cake, the parts that are in the pan, is coming out a little to dark, what would you change? My electric oven has a calibration test feature, you turn it to 550F and hit a button for a few seconds and it tells you how far it is off from the factory seting and then you can adjust it down. I just changed the element cause the old one burned out and did the test and it showed 0 drift from the factory setting.
I am using a olive green pan, maybe a little lighter.
I am thinking of baking at 300 or 325 instead of 350. Right now the rack is either in the middle or a little above the middle and I am thinking of putting it as close to the top as I can get it . I dont think that trying to change the baking time would matter cause if the top looks brown i am sure the sides are over done.
What would you change