I tried the pound cake again (recipe from previous post) and baked it in the Razorback pan. It turned out great! The only problem with this pan is that the snout and tail sections get tough and overcooked in order to get the thickest middle part done. But that's the price you pay for a super cool Hog cake.
Honestly, the fallen-apart ugly cake from last time tasted better although this one is much more presentable. All in all, this recipe is a winner and you can do so much with it as far as mixing in chocolate chips, adding different glazes, etc.