Does anyone have any suggestions on how to keep the corners of a larger cake from getting wayyyy too hard during cooking??

I use the "Darn Good Chocolate Cake" recipe which makes the recommended amount of batter for my 11x15 pan. It cooks at 325 degrees for roughly 50 minutes. The problem is.......when the cake is done cooling, the corners are rock hard while the rest of the cake is super moist!! Any suggestions??

I always bake layers 10" and larger w/ an inverted flower nail (for 11x15 I'd probably use 2). It helps distribute the heat more evenly so the edges don't get overbaked.

When I make sheet cakes, I always use the bake even strips and it helps a lot.

But I've never made the DGCC, so don't know if this recipe might be another factor.

Sorry I couldn't be of more assistance.

If I notice a cake browning too quickly, I loosely cover it with grease-proof paper to prevent it from over browning . Try covering it 15 minutes towards the end of baking time.Simply place the paper LOOSELY over the cake.

Yes, I use the magic bake even strips from wilton...........works every time. However, on my bigger cakes (anything bigger than 10 in) I ALSO use the Wilton heating core..........this thing is a lifesaver and very easy to use-

http://www.wilton.com/store/site/product.cfm?id=3E30ACBE-475A-BAC0-505CDCE7A4EA25E5

Salvage the cake you have...........just wrap it, freeze it, and then carve off the overdone edges......you can still use the cake, even though it will be a few inches smaller than before

Good luck

Magic strips for sure! Also agree with the aluminum core. I have used flower nails for smaller cakes, but I personally like the core better.

Here's the other post:

http://forum.cakecentral.com/cake-decorating-ftopict-302883-.html