Annie that is a great question. Let me answer your question with a question if you'll indulge me:) What frosting might travel well? I am driving from Northern CA to Washington State and it takes me upwards of 10 hours to get there. So the cupcakes will be riding in the back of my car. If I put them all the way in the back of my Subaru they won't be all hot or anything but I will have the heat on. Maybe I should frost them once I arrive at my destination? I'm not too experienced with frosting I'm afraid. About as experienced as I am with all the other aspects of cake making so in other words, very little. Again thank you. Kate

I found this on a Yahoo search. And I just happen to have a bottle of Amaretto. I'll bake this on Monday and post the results here. Chocolate Amaretto Bundt Cake Prep Time: 20 minutes Cook Time: 50 minutes Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces semisweet chocolate, melted 1 cup milk 3 teaspoons almond extract 1 teaspoon vanilla extract 4 tablespoons amaretto-flavored liqueur Instructions Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan. Sift together the flour and baking soda. Set aside. Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour batter into prepared pan. Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 20 minutes. Then, remove from pan and cool completely on a wire rack. Notes Recipe adapted from The Magnolia Bakery Cookbook.http://www.bakeorbreak.com/2008/08/chocolate-amaretto-bundt-cake/ Copyright 2016 Bake or Break

I have never made an angel food cake in a bundt pan, but have made probably 300 in a regular angel food cake pan. When my son was little he was allergic to egg whites, so I made an ange lfood cake about every week for about 3 or 4 years. Only once did I use a mix and that was a few years back when I some sort of a brain fart and forgot to mix the sugar with the flour....and I had promised to bring an angel food cake. So I bought a mix....but it was much more dense than home made. Perhaps your cake was from a mix? My angelfood cake...1 1/2 cups egg whites fills a standard angel food pan to the brim when baked. If it did climb the bundt pan, ti would likely over flow most bundt pans. When my cake is baked and cool....lots longer than 20 minutes, I twist the tube in the center to loosen the cake, and run a knife around the sides from top to bottom to loosen the cake and then turn it over and shake. It won't come oujt of the pan unless I loosen it....and that would be impossible with a knife.

If you make angel food cakes, saving your pan for them exclusively isn't a bad idea. They need the texture to cling to with absolutely no fat. With good dish soap, however, you can reliably remove any fat residue. Just make sure to do that before making an actual angel cake. The same tube pan is appropriate for chiffon cakes as well. The question for Bundt recipes is volume and texture. A thin batter will run out of the bottom of a two part tube pan. It's also harder to measure the volume of the pan, because you can't just fill it with water. If you have something like rice in bulk quantity, you can fill the pan with that, then measure the volume of that to get an approximation, unless you know the volume of your angel recipe. If you have the right amount of batter--or don't mind if you have overs (a classic Bundt recipe, as noted above, is 15 cups)---and if it's thick enough, yes, you can use the pan. If you want to be crafty, you can cut and pleat parchment to try to keep the batter from leaking, but it's not the best way to bake. You can also bake the recipe in a couple of loaf pans. The thing about Bundt pans is that they're pretty. The fancy molds, like the rose or castle, are too detailed and don't work well with a lot of recipes. Regular fluted Bundts just look nice without any icing or topping or anything. Unlike layer cakes meant to be frosted, Bundt cakes are baked to a toasty brown color and are meant to stand alone. I get it about the "so many pans" but if you want to make Bundt cakes regularly, it's worth having one. This is the Simax glass bundt pan I used. They make the small and medium, and also a shallow round that one would use for coffee cake and similar. https://www.amazon.com/gp/product/B07T4J1743/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1