I LOVE this cake, but the batter is so thick that I keep getting airbubbles, larger than M&Ms in the baked cake. I have dropped the batter filled pans on my counter top multiple times and get out a few bubbles that way, but when i go to torte the cakes, they are still full of holes. I haven't attempted carving any cakes because i know i need a more solid cake, and this hasn't been it for me.
any suggestions on getting the air bubbles out prior to baking, or preventing them in the first place?
are u using betty crocker? BC is famous for air holes, IMO. if so, try sifting the mix. HTH
ive used both BC and DH. should i try to pipe the batter into the pans?