I'm new to this site. I found the wasc recipe and decided to make a choc one. I made a half batch and used my 8" x 3" Wilton pan. I baked at 325 and around 50 min the cake sank. The only change I made to the recipe was use 1/2 cup flour and 1/2 cup cocoa. Maybe I should just do all four? Do I need to use a rose nail? If so, how do I do that? I've only heard of it, but never done it before. I have had a couple cakes sink in this pan before and I am about ready to pitch it. Last time I thought it was from opening the door too early so this time I did NOT open the oven door at all. I'm going to try again tonight so any help I can get would be great!

It has been stated in other posts that when a person started with a "pudding in the mix" they have had some problems with the WASC recipe. I cannot offer too much advice I guess. I don't use a nail unless the size is over 10" and I rarely use one even then...but all you have to do is grease your nail along with your pan and place it upside down in the middle of the pan. Bake, cool and take the nail out.

I hope you have better luck next time-maybe halving the recipe doesn't work as well?

When doing the WASC chocolate version I always use the DH dark choc. mix..... sub coffee for the water ... etc.

Never have had a problem but once... when I used a pudding in the mix boxed cake mix

Try it again it is delicious!!!

Did you over fill your pan?

Well I just baked another and I happened to use the DH Dark Chocolate. I decided to put the nail in it this time. It would have been perfect I think except I was nursing my son and I asked my husband to check it for me. He said it was done and took it out. Of course it wasn't. grrr. I put it back in and it doesn't look too bad. Do you think it will taste ok?

I might have overfilled the first one too. I'm having such a hard time with this pan and I don't know why. So many people have raved to me about it. I love the shape I get from it, but I may have to just get two 2" deep pans rather than using the 1 3" pan.

When l started using the 3" pans l had so many sunken cakes. l soon learned to fill it as if it were a 2" pan instead, that way it cooks perfectly. l wish l had bought the 2" first. Oh well, live and learn.

I have a 3 in deep square pan (8 in)and I always use the nail. I baked a cake last week, seem like it took forever to finish. I like the size of pan, but the edges seem to get so done quicker than the middle. I really need to use my strips also I think.

Hi and Welcome to CC, penney00.

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Cake troubleshooting chart:

http://tinyurl.com/2p5bdu

I use DH cake mixes and haven't had any problems in 2" pans, but (IMHO) the 3" pans need flower nails and bake-even strips (since they cook soooo long).

HTH

hi! is it possible your oven is not at the correct temp? Just curious as it can totally throw off your baking especially when using the 3 inch pans since they take so much longer to cook. I only use 3 inch pans (never use a nail for the 8 or bake even strips) and I never have had the wasc chocolate sink, oh and I always use pudding in the mix cakes. That being said, there is another version (the original one i guess) that starts with one cake mix and it has less liquid in it, I always use this recipe and mine always turns out great. I would post it but I can't remember who's it was so if you want it, PM me and I will send it on