I made it yesterday. I let the amount of batter tell me what size pan to use. Turns out my 8 x 8 pan was the correct one. This is nice because I didn't want a big cake.

I'm one of those people who uses Egg Beaters rather than buying whole eggs. But this recipe specifically called for an egg yolk. I ended up substituting half of a very ripe smashed banana. I think it was about 2 tablespoons worth, but I didn't measure it. It seemed to work. If you have ever wondered what chocolate banana bread would taste like try this. Maybe next time I'll ask a neighbor for an egg. I also made a butter cream frosting for it.

Sue