What's going on? I am using 8 x 3 wilton round. I collared the pan, greased with crisco, and floured with 2 tbsp. flour. This pan requires 5 cups of batter, which I measured with a liquid measuring cup. I prepared the Hershey cocoa chocolate cake batter, which is a liquid consistency, according to directions and mixed the batter for 2 minutes on medium speed with my stand Kitchen Aid mixer (not the professional mixer). According to the cake recipe baking time is 30-35 minutes for to 9" pans. The 8x3 pan instructs to bake for 55 minutes. The batter overflowed the pan after 20 minutes in the oven, but I let the cake continue baking the full 55 minutes. The cake did not rise 3" and it stuck to the pan and sunk a little bit in the middle.
What am I doing wrong? Lately every cake I make either falls completely and is not done or the above happens. Any help/ideas are appreciated. Thanks for any comments and suggestions.