Help
I just made 2 batches of the chocolate sour cream wedding cake and both cakes did not rise does anyone know what might be happening or what i might be doing wrong. I've made these before without any problem and THese are for this weekend for a wedding
I agree, it's a great recipe. I just made 8 layers of the white version without a problem.. I also use the bake eve strips around the pan and a flower nail in the middle to make sure it bakes even since it's a large cake (14 inch pan). Does anyone else have any ideas ? I'm baking at 325
How old is your cake mix? I check Best Used By dates carefully, especially when the cake mix is on sale, as they are often trying to move out old stuff. If the mix is old, the leavening agents can be to blame. (I made very flat, hard, bisquick biscuits once because I didn't check the date on the box!!)
I know this is a different recipe, but I like to use boxes cake mix and just add sour cream to the batter. I use the Pilsbury mix (it has pudding in it) and I follow the box directions and add one cup of sour cream per box mix. I always have a lot of problems with scratch cake. The way I use the mix above always turns out moist and I get a lot of compliments.
I've never used anything more than 1 flower nail, but that's a possibility. I have another cake in the oven, so I'll see how this one goes. I'm trying new eggs - even though I used the same eggs I just made the white cakes with, but they use egg whites only - I'm grasping at straws ! I made the same cake a week ago, without any problem at all, using large sheet cake pans.
my chocolate cake do the same thing as yours cas60 I can't use duncan hines it alway fall. I have to use betty c. or pillsbury for the wasc recipe. I also bake at 325 check add a nail, dates on box, try not open oven to soon and it still falls. still taste good just can't work with it.
thanks for all the help. I tried everything, and eventually had to bring all my ingredients and mixers to another house to bake. The cakes came out better, but I'm not thrilled with the chocolate. I always use duncan hines, so maybe that's the problem. But I"ve used it in the past with the same recipe and never had a problem. I ended up baking all the cakes (including the white ones) over. I had an appliance repair man come to check my oven and he said it was running almost 20 degrees higher than it was registering. He thinks that's why the cakes were cooking on the outside area, but falling in the middle. He couldn't say if the white cakes I had done were evenly cooked, so I chose to start from scratch (LOTS OF CAKE THROWN AWAY), but I didn't want to take a chance of unbaked areas of the cake, even though they appeared okay.
Starting my frosting today, and hoping today is a better day. I'll try changing the box mixes I use. I've always sworn by DH for my mixes, and have never had any problems. LIVE AND LEARN !!! an expensive and labor intensive lesson.
thanks to all for your help and advise
cas60, I just had the same problem with the Hershey's chocolate cake recipe, and the batter overflowed even after I measured the batter required for a 8x3 pan. This seems to be happening with recipes I have been making for years.
I am going to try Lisa5573 suggestion using a cake mix and sour cream. I don't have time for errors today.
Good luck,
Maam1993 
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