So I'm making a scratch choc cake for my daughter's first bday and it cooked up nicely (a 9" pan w/ flower nail in the center), but then deflated once I took it out of the oven! Not the center....just sort of shrunk down everywhere. I made a 6" layer, using the same batter that had been sitting out while waiting for the 9" to cook even, and it rose beautifully and stayed that way...so I know it's not the batter. I also have an oven thermometer, so I know the temp was correct for both. I did use a springform pan and bake even strips for the 9"....do I need to ditch the strips and buy a different pan? Please help ASAP...I have to make the next layer by tonight!