Mary Berry recipe for a marbled chocolate ring cake - it looks delicious, uses 8/8/8oz of butter/flour/sugar and 4 eggs. I can't find a 3 pint ring mould anywhere on the internet, and have absolutely no idea how to translate this into another kind of cake tin. Can anyone help? If I just use the quantities it seeems to be about a 9" cake tin, but not sure if it will cook properly. Mary, don't leave me this way!