I made a devil's food cake from scratch this morning. When I looked in on the cake it looked as if one side had exploded. That part was still moist, not like the rest of the top of the cake (very smooth, firm). When I turned the cake out of the pan it was like that all the way through that part of the cake and stuck to the pan there (I used Wilton's release stuff for the first time).
This was also my first time using this particular recipe.
Does anyone know offhand what could have happened? Or how to avoid this? The recipe did say to use the strips to prevent doming, if desired. Could the cake have domed too much and exploded a bit?
(I'm brand new to the forums, please forgive me if this question has been answered elsewhere.) 
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