Hi Darlene,

I haven't baked a cake in a roaster oven, but from recipes I've seen, you need to preheat it to the oven temperature for the cake (350 for boxed cake mix), make the cake batter as usual and place in greased pan(s) that will fit inside the oven. Place pans in the oven (place them on a rack if you have one) and bake for the time of the original recipe. For a layer cake you may need to bake one pan at a time. I would start checking 5 minutes before the expected done time. I've added a recipe below for you to compare to one you may use.

As for the Nesco instructions - I don't know about the 8 quart oven, but here the manuals Nesco offers online (the 18 quart oven manual includes a more extensive baking chart):

Nesco 18 Quart Roaster Oven Manual (click here)

Nesco 6 Quart Roaster Oven Manual (click here)

One note is that in the basic baking instructions the manual instructs to use the temperature on the package mix but in the baking chart it calls for setting the roaster oven to 375 degrees for a packaged cake mix (I would go with the 350 degrees and just bake a little longer if necessary).

To contact Nesco directly: 1-800-288-4545

Happy Baking!

Betsy at Recipelink.com

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ALMOND POUND CAKE BAKED IN A ROASTER OVEN

1 1/2 cups butter or margarine, room temperature
2 1/4 cups sugar
6 eggs
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups cake flour*
1 tablespoon baking powder

Preheat roaster oven to 325 degrees F. Leave lift rack in the insert pan. Grease and floured 10-12 cup Bundt or tube pan.

With an electric mixer, cream butter and sugar together. Add eggs one at a time, beating well after each addition. Add milk, vanilla and almond extract. Beat in flour and baking powder.

Pour batter into prepared pan. Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan 5 minutes then invert on rack to cool.

*If cake flour isn't available, substitute 2 1/2 cups plus 2 tablespoons of all-purpose flour.

Source: Hamilton Beach