Is there a way so I can change this recipe into a cake instead of cupcakes?

http://www.cooks.com/rec/doc/0,176,131180-245194,00.htmlIs there a way so I can change this recipe into a cake instead of cupcakes?
I would go ahead and try it in a 9x13 cake pan and bake at the same temperature and time. Just check the center with a tooth pick, if it comes out clean it is done. If not, then only bake for five minutes extra at a time until your tooth pick test comes out clean. I would honestly use 1 cup of buttermilk in your recipe instead of water. It makes for a much moister cake. Also try sifting your dry ingredients together first before adding the wet ingredients. If you find this cake crumbles to much add an egg or two.Is there a way so I can change this recipe into a cake instead of cupcakes?
Absolutely! By the sound of the recipe, I'm guessing the batter will fit in an 8x8 inch pan but don't quote me on that. Just bake it for longer, try 35-45 minutes (Although I would suggest around 45. I don't know how your oven works, though) and check every now and then to see if the cake is ready or not.
ya just use cake tin thats not to deep as it might not cook right, cook for longer to,to test if its cook just use a needle or fork and stick into the middle of the cake and if it comes out clean its cooked:) but remember the heat from the cake will continue to cook it...nothing worse than dry cake:)
Yeah, obviously just pour it into a different pan. But that does change the baking time. You'll need to leave it in a bit longer. If you're nervous about burning it, lower the temp to 325, and just bake it till a toothpick inserted in the middle comes out clean.
Instead of putting the batter in cupcake tins put it in a cake tin or two for layers and bake.
cant u just put it in a cake baking dish instead of cup cake tins ? ?


not a baker as u can probably tell