Would anyone be so kind as to give me some advice with regard to this recipe? I would greatly appreciate some help before I go and waste more ingredients... I just finished baking a 2" x 12" and is shrunk and fell something terrible while cooling. I used one whole recipe in a 2" x 12" pan baked with baking strips, parchment covered bottom, @350F for 40 min. Also, I am using an oven thermo so I know my temp is OK. I would greatly appreciate any advice anyone could offer.
I would lower the oven temp to 325, bake for longer. I would also use a flower nail or heating core to even up the baking in the middle.
I also only bake this recipe at 325 and always use a flower nail. This seems to be the one recipe I always get great results with.
Thank you so much!!
Lenore, I know you said you did all the right stuff, but did you check the center of the cake with a toothpick or butter knife, etc. to see if it was done completely in the center. Because you can't always go by the baking time. Sometimes they take a little longer. Just asking because you didn't say you did. I also agree with the other two posters about lowering the temperature slightly and using a flower nail. Just remember that if you lower the temp it will have to cook longer.
Thanks everyone. I did test the center with a toothpick. Came out with just a few moist crumbs. The cake fell off to one side, not in the center. I did turn it after the first 15 min in hopes of even baking. I am going to try it again tomorrow with the lower temp and flower nail. I will be going for a clean toothpick next time. I usually am a scratch baker yet thought I would 'cheat' a bit with this semi-homemade cake...thought it would be easier...boy was I ever so wrong! I really appreciate all the help.
I start at 300 degrees and after 15-20 min raise the temp to 325. (commercial oven). My cakes always shrink some with this recipe but I still love it. I always use a flower nail and the bake even strips.