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I just did a cake for my daughter's b-day in the deep-dish baker. It turned out really well! I buttered the bottom and sides of the baker and nothing stuck. The cake puffed up in the center, so I flipped it upside down on the plate and you couldn't tell. It looked like a supersize single layer cake.
I modified the mocha cappuccino cake quite a bit, but it kind of looked like that. It was a cherry-chip cake, the filling was creamcheese w/whipped topping and cherry jello for flavour and color, with a sprinkling of grated white chocolate. I brushed the top, and the top of the bottom layer with a hot water/cherry jello mixture (by the way I sliced the cake in half). Instead of piping rosettes on-top, I don't have an Easy Accent Decorator, I just spread more filling on the top and then covered with grated white chocolate.
It tasted yummy, my 4 year old loved it, and it looked like a designer cake!
I have modified several cakes because I don't have a skillet. I use the fluted pan and, now, the deep-dish baker. I just follow the cake mix directions as far as baking time. The fluted pan usually takes 45 mins, while the deep-dish baker took about 40 minutes.
If you are unsure, do a test cake in whichever stoneware piece you have, then remember the baking time and adjust your show accordingly.