This site has instructions and recipes for the Bake N Fill pans:

http://media.primetimesolutions.net/images/bakenfill.com/downloads/booklet.swf

Thanks.  I found that link but all those recipes call for filled cakes or use the insert to create a frosted internal layer.  I'm want to use the pan without the insert - no filling! - to get the shape of the cake that I want.  Just wonder how to adapt the cooking time, max fill of the pan, etc. to avoid a disaster.  

hi JanLynnB, I think the standard rulle is to fill a cake pan 3/4 full, I wouldn't fill it any fuller then that, as for baking time, you'll have to bake it at least the same amount of time that the other recipes call for and add 5-10 minutes to it. I'd check after the full set of time, by pressing lightly on the top and if it springs back it's done or the toothpick methed. if it's runny or wet looking on top, for sure it's not done. Untill you've done it, unless someone has, it will be trail & error. Lots of luck, Granna2 P.S. A.b.Cooker, thanks for the link, :-)

Hmmm...

We just had a convo like this on facebook. Let me cut and paste beause maybe it will be helpful:

Just talk to the kitchens. Here is was their response:

If she can find the Dome pan- it is rounded (not quite as big as the Tall Bake n Fill pan that is on attached Use and Care manual.)   The Dome pan holds about 3 1/4 cups batter- without using the insert pan.   Bake it at 325- for about 25- 30  minutes.   We did most of the testing with our cake mix- so not completely sure about scratch.  
 
If she only has the Tall Bake n Fill pan- that holds about 4 1/4 cups batter.  Bake it at 325 for about 35 to 40 minutes.  
 
Hope this helps.

Sincerely, Cate

This has been a great help - thanks.  I found the pans in the "As Seen on TV" store.  $19.99 for the set of 4 - including the dome, the tall pan, the insert and the base.  The box didn't carry the Betty Crocker label but did have a couple of pages from the instruction manual.  

The cake I want to make  is a variation of a black Forest Cake using only 1/3 C flour and a pound(!!!) of bittersweet chocolate.  it's called a boule de niege - French for "snowball".  It's iced with a kirsch-flavored whipped cream and decorated with candied violets.  I may change that to something more Christmas-oriented.  Baking time for this recipe (they suggested doing it in a metal bowl) is about 85 minutes.  It's an expensive thing to make so I really appreciate all your input!