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. Use a paper towel or silicone brush to cover the inside of the pan with a thin layer of butter or shortening.  Add about a teaspoon of flour and shake the pan so the flour begins to stick to the grease. Tilt the pan on its side and tap the pan. Turn and tap until the entire bowl is evenly coated with flour.  Greasing the pan not only ensures your cake will pop out easily, it helps the cake climb the sides of the pan and gives your it more volume.  Turn the pan over and tap gently to remove any excess flour. If you are baking a chocolate cake, you may want to use cocoa powder to prevent a white film that may be left by the flour. By radiating heat from the center of the cake and not just the sides of the pan, the heating core ensures your cake bakes evenly and the middle, sides, and top of the are all done at the same time.  You can use a core shaped like a nail, placing the "head" of the nail on the bottom with the spike pointing upward, or one that is shaped like a long, narrow plug, with the opening pointing up.  You can bake this cake without a heating core, but the depth of the pan means you may over-brown the exposed top and sides of your cake.  A heating core may also prevent your cake from deflating or sagging in the middle. Use a spatula to make sure the batter is even, but be careful not to touch the sides and scrape the grease off the side of the pan. If you use a plug-shaped heating core, don't forget to fill the core with cake batter, too. Fill it a little higher than the level of batter outside the core. The plug-shaped bit of cake will fit into the hole created by the core once it's removed. Bake on the middle rack. You may want to place the round bowl in a standard 8 inch (20.3 cm) cake round pan to make sure it stays level in the oven.  Test the cake by skewering near the center (but not inside the heating core) with a toothpick or kebab stick. If the stick comes out clean (a few crumbs is ok), then the cake is ready.  If the cake is done, the sides should be just starting to pull away from the pan and the center should feel springy when you press it with your finger. Removing the heating core (if you use the core shaped like a plug) can speed up the cooling process. If the top of the cake is raised above the pan, use a knife to carefully trim it flat. Give the pan a little shake to feel if the cake has released the pan and is moving easily. If it seems to be sticking, stick it in the oven for an additional 2-3 minutes. Otherwise, place the cooling rack on top of the pan. Holding the rack against the pan, carefully turn them upside-down, together, so the rack is on the bottom you can lift the pan off the cake.  You can loosen the sides by gently running a knife around the edges.  Allow the cake to cool for at least an hour. Frosting or slicing a cake before it has cooled can ruin your cake and will cause your icing to melt.
Grease the the pan Grease and place the heating core in the bottom of the pan. Pour the cake batter into the pan. Bake the cake in an oven heated to 350 °F (177 °C) for 30-40 minutes, or as instructed by cake recipe. Place the pan on a cake rack and cool for 10 minutes. Remove the cake from the pan.