it's the curse of the sunken cake again! 
...sorry to hear about that..happened to me a lot with my chocolate cake..then i found out that i was putting oif for the amount designated to milk..is this your first time making the recipe?i hope someone can help you more with this.. 
OMG, was it the recipe I posted for you 
I found this chart which gives descriptions of cake problems and their causes:
http://www.joyofbaking.com/ButterCakeTroubleshooting.html
JanH it wasn't the recipe you posted for me I had one from before and I replaced the milk with the creamer 1 cup to be exact. I'm thinking maybe I shouldn't have used the whole cup or should I have used powdered creamer?
Marj - If it not the cake breaking while I'm trying to get it out of the pan it's the cake sinking (sigh)
Well, I only made one cake with coffee creamer and it was about 2 Tablespoons of the powder.
Also tried the liquid, but that was in frosting.
Didn't think the powder added enough flavor and thought the liquid was too sweet so I'm saving up to buy some fancy flavored extracts.
However, both powdered and liquid are highly regarded on this site for both cake and frosting.
(Truth be known, I wondered what was wrong with my tastebuds...)
Hopefully, a coffee creamer user will be able to provide some answers.
BTW, as long as it tastes good you can always eat "the evidence."
Don't know why that link isn't working.
Here's another:
http://www.cakeart77.com/cake_candy_ideas/ideas_baking_problems.htm
HTH
I'm really bummed because I wanted to give this cake as a gift to the lady that gave me her old KA mixer. I had to call her today and tell her I couldn't come and if I could come tomorrow. Of course I didn't tell her why, I didn't want her to think that she was going to get a bum cake.
Thanks Jan for all the help. Honestly, I've thrown in the towel. After 1 dozen eggs 3 cups of milk I don't even know how much flour and sugar and butter, but I've given in to this cake. And that's just today
I have an oven thermometer and it is at the right temp. I followed the recipe exact without adding anything and it still sank. I have baked this recipe three times today and once yesterday. I used two 8 inch pans and I cooked the left over batter in a 6 inch. With each new batch I made an extra 6 inch only one of those actually did come out normal. The cakes that sank were actually done on the inside.
I really am at a lost. I looked over the two links and I've done all I can. I got this recipe from All Recipes and it had a good rating. I'm not sure what I could be doing wrong. I thought maybe it was the bake even strips so I baked a batch without those. Still didn't work. I thought maybe it could be my pans but I just don't know.
THE CAKE WINS! 
Well, I certainly admire your determination 
So sorry it didn't work out for you!
Guess that recipe is going into the trash....
If the crumbs taste good, maybe you could use them:
http://www.cakecentral.com/cake-decorating-ftopict-54864-.html
BTW, With the exception of angel food cake from a mix, I usually have a hard time with any recipe that requires me to fold in whipped egg whites.....
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