Last night I baked four cakes...
two 10" chocolate rounds in 2" Wilton pans at the same time
two 8" rounds in 2" Wilton pans at the same time, one chocolate, one white
All cakes were Pillsbury cake mixes mixed for 2 minutes at same speed with KA mixer
Used baking strips for all cakes
baked at 350
I even measured the batter amounts because I had an overflow last week
The three chocolate cakes all had cracks on the tops of the cake and the white one was perfect. These cracks are small enough that when leveling I will cut them off, but in the future I don't want to end up with a deep crack that can compromise a cake. Is there something about chocolate cake that would be different?
So when leveling tonight I realized one of the cracks was below the leveling point. Thoughts anyone?
You should bake at 320 degree, no 350. Your cake rise faster because the temperature, bake them slowly and you will have a much level cakes.