I made a boxed cake normal like i usually do. i just added some white chocolate chips to it i greased the bottom of my pan and baked. i tried to to turn it out but it was stuck the whole bottom of the cake stuck to the bottom of the pan along with ALL of the chips. why did the chips sink? they were supposed to melt into the cake a little not sink to the bottom. i bought a Wilton pan from Michaels maybe its the pan that stinks lol? im so confused right now. anyone have an idea of what could of happened? is there a suck thing as adding too much batter to the pan? i had a 9 in by 2 in circle and put the whole box mix in there help!
If you want to add chips or fruit or other items to a batter and keep them from sinking, you need to put the chips in a separate bowl, sprinkle a tablespoon or two of flour over them to coat, then add to your batter. This will help prevent them from sinking. They may not totally melt into your cake. For totally melted chocolate, just melt your chips prior to adding them to the batter. I do this with a white chocolate velvet cake recipe I have and it's wonderful that way.
To prvent the cake from sticking in the future, also use a parchment round in the bottom of your cake pan. This will help with removing the cake from the pan in one piece.
It sounds like you've got it figured out. Most mixes will make 2 - 8" X 2" layers, so you probably had too much batter in the pan. Fill your pans about 1/2 to 3/4 full (usually) depending on how high you want the layer to bake. Adding chips, sprinkles, etc., can be a problem. If you'll coat them with flour or cornstarch before you fold them into the batter, you shouldn't have such a problem with them sinking.
One trick I found years ago - - whatever you use on your pans before filling them with batter (grease & flour, bake release, parchment paper) when you take the pan out of the oven, immediately set it on a wet towel. I've used the cheapest, thinnest pans for oddball cakes and never had anything stick, so I don't think it's your pan.
HTH Good Luck!
Also putting parchment paper on the bottom will help if any do end up sinking after you coat them in flour. Then, after you turn your cakes out, you just peel the parchment paper off.
You can also use waxed paper to line the bottom of your pan.
What Leah said. ^^^
My mom taught my sister and me how to bake and we always used waxed paper in the bottom of a pan.
Yes, I always line.
Good advice so far. Also, for a more melted in chip, try chopping them fine (food processor is great) and then adding. Most of them will be "gone" when you eat it.