Scratch Cake Sinking In Middle -- Help!

Decorating By tobycat Updated 30 Jun 2006 , 5:57pm by angelas2babies

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tobycat Posted 30 Jun 2006 , 4:27pm
post #1 of 6

I'm new to making cakes from scratch, so I've not experienced this before. I've just made my 2nd Hershey's chocolate cake. It rose beautifully, but then sank considerably while it was cooling.

What happened? icon_confused.gif

Sarah

5 replies
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Rodneyck Posted 30 Jun 2006 , 4:31pm
post #2 of 6
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beachcakes Posted 30 Jun 2006 , 5:30pm
post #3 of 6

Sarah, is it the recipe from the back of the Hershey's cocoa can? This is the one i use all the time. THis has happened to me when it wasn't completely baked. In my oven, it takes a little longer than the recommended time. Now I just go by feel when it's done. It's a great recipe - don't give up on it yet! icon_smile.gif

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jmt1714 Posted 30 Jun 2006 , 5:41pm
post #4 of 6

it is a VERY goo cake recipe. it is the most liquid batter I've ever made, but the result is fantastic.

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tobycat Posted 30 Jun 2006 , 5:54pm
post #5 of 6

This is a recipe from the Hershey's website. I'll check the back of the can to see if it's the same.

I'll try letting it go a bit longer next time.

Thanks! It is yummy though.

Sarah

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angelas2babies Posted 30 Jun 2006 , 5:57pm
post #6 of 6

I'm guessing that it was under-baked. It happened once to me. I was baking 2 eight inch rounds, and I pulled the first one out because it was ready, and not thinking, I pulled out the second one, too. I must have put a bit more batter in the second one, because it sank. It was under-cooked.

Good luck!! Don't give up. It's a fabulous cake.

Angie

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