Thank you to Chef & Auzzi for the help with the bundt pan. The only things my research had turned up was to always grease and dust the pan and, if you have a digital stove, lower the oven temp. ten degrees. So you really came through here.

So far I have done a brown sugar pound-cake with cinnamon apple filling. And I took a butter cake with peach jello filling to a "Garden Party" on Friday, for the five-year-old and four-year-old who were helping us put in tomato plants. The two little boys had never seen a bundt cake and were truly amazed. LOL

Tonight I did a devil's food cake with banana cream filling. It's from "Remarkable Recipes," by Mrs. Mark O. Hatfield (1966). Recipe follows:

DEVIL'S FOOD CAKE

1 1/2 cups sugar
2 cups flour
1 tsp. salt
1/2 cup shortening
1 cup buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla
2 squares Baker's baking chocolate, melted

In a large, deep mixing bowl, sift together sugar, flour and salt. Cut in shortening. In a small dish, mix the soda into the buttermilk, beat together, and then add to flour mixture. Then add eggs and beat well. Add vanilla, then melted chocolate. Pour in to greased and dusted bundt pan.

Bake at 350 degrees F. for 40 - 45 minutes.

Notes - I added 1/2 cup chopped pecans to the batter and made a "tunnel" out of banana cream pudding mix.