I'm a new hobbyist, and after reading raves about the Hershey's "perfectly chocolate" chocolate cake recipe, I decided to give it a go. I've made it twice, and both times I ended up with huge domes. Each time, after I leveled my two layers, the leftovers could have made a third layer! My cakes were short as a result. The second time I made the recipe, I baked the cake with one flower nail in the center of each of the two 9" pans. There was no difference; still a huge dome.

What am I doing wrong??? Or does this recipe just produce a big crown? Many TIA!

p.s. Hubby didn't complain... he got LOTS of scraps, and cake was delish!

Have you tried the bake even strips or lowering the oven temp to 325?

I agree try baking at 325 it make a big diffence and use the cake nail. Also when the cake fist comes out of the oven while still hot compress the cake dome to try and level cake.

Thank you! Next time, I'll have to try the 325 tip and pressing down on the top. I haven't tried the bake even strips, but they're on my Christmas list. : )

this cake is worth perfecting. Its the only chocolate cake i use and I get rave reviews on it. I use a wet towel wrapped around my pan to prevent domes. HTH