This cake bakes up in a 9-inch cake pan. If you don't have a 9-inch cake pan, you could use an 8-inch, but you'd need to hold back some of the batter. See more information in the instructions. You can make both the sauce and cake ahead, just keep them separate until ready to serve. Simply re-warm the sauce slightly and pour over the cake at serving. You will have extra sauce to pass with the cake. This cake is lovely served with a bit of lightly sweetened whipped cream or a scoop of vanilla ice cream.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!