I wonder if this happens to anyone else. When baking a 5" cake, the center of the top just will not cook through. I have been baking forever but not ever in such a small pan diameter. Could it be that I am filling it too full? I know my oven temp is spot on, I always have a therm in there. It baked for almost 40 minutes; should be plenty for such a small pan, so I thought.
I used a BC German Choc box - no extender or anything.
Anyone else have probs with a 5" or even a 6" pan? I filled it about 2/3 full.
I have this problem when I overfill. Also, there is has been alot of discussion on cc re: boxed mixes being very doughy after baking.
What temp are you baking at?
I started turning the oven down to 325 or even 300 when filling the pans more than half way.
Also, is it a new 5" pan of a different brand than you've used before?
I'm sure that could effect baking time.
I bake at 325 always. OMG it could be the pan! It is called Perfection Bakeware; it is a bit heavier of pan than my Wilton's. I will increase baking time next time for sure! Thanks guys. I think I will only go half full as well.
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