I have aquestion. I used 2 DH butter recipe fudge mixes. I used unsalted butter. Using Wilton pans 6 and 8 inchGreased and floured, I filled them accordingly, 2 cups & 3 1/2 cups per Wilton recommendations. Had oven set and pre heated at 375 per DH box. The cakes rose above the pans the sank down to about even with rims. The other problem was they burned around the edges and tops, especially the 8 inch because it baked longer. Had time set at 25 minutes to start watching the 6 inch. When cakes were done and cooled took them out of the pans and the rest of cake is fine. Not burned on sides or bottom???? 
Could it have been that I used unsalted vs salted butter? For the second round of baking I turned down oven to 340 and baked without an issue! Any imput is appreciated. Thanks Cheffie 
Sounds to me like the oven was just too high.. I have never heard to bake at 375 (even if it is on the box) Most recipes I see say 350 and even then I bake at 325 or between 325 and 350.
i always bake at 325...is your oven temp right...check with a thermometer
I'm with Lilthorner.
I think 375 is wayyy too hot for cake. And, being that most ovens cook at a temp different than they're set at--it broiled your cake tops--literally!
Sorry that happened to you, though. Bums ya out to have to start over again!
(Maybe try the oven thermometer? I was astounded to find that my oven was 50 degrees TOO HOT!) 
--Knox--
I have only seen one cake in my life that said to bake at 375. Being curious and not being rude, How did you happen to bake at 375?
Thanks everyone. I had it at 375 because thats what the box for metal pans: said see photo!! I baked the other one before at the same temp and it was fine except I used salted instead of unsalted butter. And yes I have a thermometer in the oven ,the oven is within 3 degrees. Thanks Cheffie
Hi,
I know that the box says to cook at 375 degrees bt i always go by the pan instructions. They are almost always at 325 or 350 and I just bake them a little longer until a knife in the center comes out clean. You can't use the instructions on the box ifyou are making a sized pan that isn't listed. Hope this helps.
The other thing is that it is very common for ovens to run 25 degrees off so theoretically, you may have been cooking that cake at 400 degrees.
I almost always cook at 350 and then watch it and if it seems to be cooking to fast around the edges, I drop it to 325..... the oven I have now is the first one that has ever been calibrated right. 
hi... i agree with everyone also that the oven was too hot. i bake at 350 for regualr 9 inch cakes. bigger cakes i turn it down a bit. i also use salted butter and havent had a problem with my cakes that had to do with the salted butter. i recommend a thermometer in the oven too...independent of the one thats in there.
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