Can someone look at this recipe and answer some questions about it? 10 points to best answer.?

http://www.pillsbury.com/recipes/showrec鈥?/a>





I'm making something similar to it and want to know





1. How/Why does the filling mix go through the cake batter when it's being baked?





2. What are the advantages to this instead of just putting the filling mixture on the bottom and the cake batter on top?





Thank you.Can someone look at this recipe and answer some questions about it? 10 points to best answer.?
Thing about this recipe as bearing similarities to pecan pie. When you mix pecan pie filling, even when pecans are stirred in, or the ';custard'; is poured over the pecans, the custard inevitably sinks to the bottom, while the pecans rise to the surface. The same principle will apply here...the major cause is the molasses; it's viscosity creates an extremely heavy filling that, despite being placed on top, will cause it to sink to the bottom. Although it's impossible to know the motivations of the recipe's author, I think the filling is placed on top so that the flavor of the cake will be enhanced by traces of the filling (traces left in the batter as the filling sinks through it). As a baker it's a great idea to experiment with a recipe and adapt it to your own taste...feel free to try placing the filling on the bottom and then spooning the cake batter on top, but be prepared that it may not turn out as expected. Baking is a science, it's about chemistry and the change of layer arrangement may effect the balance of the ingredients. I hope this helps. Enjoy your pie!Can someone look at this recipe and answer some questions about it? 10 points to best answer.?
The filling mix sinks to the bottom because it's being melted %26amp; then baked by the heat of the oven. The heat is what makes the filling mix melt, it becomes a thin texture enough to sink to the cake at the bottom of the pan, but because the cake mixture is on the bottom, it saves it from actually melting to the bottom of the pan. Cake mixture bakes fast enough to allow the filling mixture to settle on top, allowing it's ';filling texture';. You could put the filling mix at the bottom if you want but I think it will turn out watery or burned because of it's ingredients. Usually, the filling is not suppose to be outside or under the cake but rather inside or on top of the cake so it settles. Filling is made mostly with sugar. The sugar melts quick %26amp; will burn if it's not coated in any way.
i really don't understand the question and the site is down for now so. my guess would be so the is a slite mix and not a total separation. i doubt that the filling will hold if it were on the bottom.
1. the filling is probably more dense then the batter itself so it will sink


2.not so sure....
1. The filling mix becomes heavier than the cake during baking, so it settles to the bottom.





2. The filling mixture will totally stick to your pan if you place it on the bottom first, but good question (I tried it once, that's how I know). :-)





Have fun.
As with most recipes, the directions should be followed as written. If we try changing, we usually end up with a 'flop'. Hope you enjoy the pie. Sounds very good! ~-~
First of all, this recipe that you referred to is for a pie, not a cake. The filling for the recipe is put on top because it puffs up and the cake batter below supports it, hence the advantage. Filled cakes, like I think you are talking about, are either stiff batters (such as a pound cake) that are able to bake with a filling inside them, or the filling is added after baking in cakes that are a lighter texture. Good luck with your endeavor.