I just read a very interesting article about how the colour of a metal cake pan can effect the outcome of a cake! I receive emails from King Arthur Flour & they have some very useful & interesting info & some good recipes. In today’s email there was a blog post about the difference cakes can. turn out when baked in either a dark or light metal cake pan. I actuallly am very glad to know this because I just couldn’t understand why some times my cakes have domes on top, why the crust is harder then other times, when the outside is done & the inside is still wet etc. Take a few minutes, the article isn’t too long, to read about this! Here is the link to the article 

http://blog.kingarthurflour.com/2017/03/10/baking-cake-in-a-dark-pan/?go=EC170312_B1&trk_msg=BODQVAF2KVMKP3B0S392LRHGQS&trk_contact=O5AMFCRGE8C3KSHR9Q04DCTH2C&trk_sid=62GTK2CI0JRTC3FPPV9JKTA7L8&utm_source=listrak&utm_medium=email&utm_term=http%3a%2f%2fwww.kingarthurflour.com%2fshop%2flanding.jsp%3fgo%3dEC170312_B1&utm_campaign=broadcast&utm_content=ec170312-st-pats-treats