Originally Posted by wcgirl
Well, I made this cake yesterday! The yellow one in the book. It turned out nicely, but baking at 350 degrees as suggested was too hot and my edges started to burn. I used a 9 x 13. It made enough batter for that size pan. I turned the oven down to 325. I should have known better! I usually bake at 325 anyway. It tasted pretty good. It wasn't real buttery flavored though. It turned out a light yellow. It was semi-moist. Overall, it was pretty good, I'm going to use it for a birthday cake I have to do soon.
Do you have an oven thermometer?? To me it seems like your oven is hotter than 350 degrees. This one of the things i learned from mistakes and reading.
I know my oven (and it 's a new one ) is about 50 degrees higher even if you put it on the right temp yourself so that's why i have an oven .
And that's of of the reason i think the edges started to burn.
Also what kind of pan did you use ?/ Darker pan or glass pan tends to burn faster from my experience.
These are some of the reasons why a scratch cake does not come as moist as it should be.