Why is this happening? Most of the time it has been small but this time its half the depth of the cake!
1 cake box
1 box pudding mix
1/2 cup cake flour
1 cup sugar
1/3 cup water
1 cup sour cream
1/4 cup heavy cream
3 TBS Coco (chocolate cake)
I think thats it. I need to start over so any suggestions would be great!
Cake is for THIS weekend.
ive had this happen to me. i believe it's caused by opening the door of the oven before the cake has cooked enough to be sturdy. Make sure you don't check on it until the minimum bake time has been reached. Also, don't take it out of the oven to check, i just pull my wire rack out or just stick my hand in to feel the top. if it bounces back, it's done, if not, give it more time.
when i do get a crater, usually i will take the cake that i cut off the top and put it through the food processor to grind it up, then fill it in as best as i can.
Nope I don't open the oven.
I have a light that I look though the window
There is too much sugar in that recipe. There is already the proper amount of sugar in the mix; there is sugar in the pudding and now you are adding even more sugar.....not good.
Try cutting it down 1st to about 1/2 cup; if not leaving it out altogether. I don't see where it is needed.
it seems like a version of WASC...i would get rid of the pudding mix since you are adding the sour cream and keep the 1 c. sugar
What is WASC?
What is WASC?
White Almond Sour Cream Cake.
just try the cake mix, pudding and add an egg to make 4, 1 c. liquid and 1/3 c. oil. Perfect recipe, needs nothing else.
According to my County Fair Cookbook by Farm Journal, "Sunken center-too little liquid, excess sugar or shortening or baking temperature too low." I agree with kakeladi and niccicola, reduce the sugar or find a different recipe.