Help! I just made Kakeladi's WASC recipe and followed the directions w/the exception of using white choc coffee creamer in lieu of the water.
The entire top of the cake is a very hard crust and the inside is not done.
Has anyone else experienced this or have any idea what went wrong?

How big is the cake? Did you use a flower nail or heating core? As for the hard crust on top...too much sugar? I have no idea about that, sorry.

It is an 11x2 round and I've never used a flower nail before when making pound cake recipes. I'm still waiting for them to cool down before I remove them from the pans. I just can't beleive how hard the top is; it's like a brick but the inside looks fine. Oh well, I may have to dump these and start over. I wonder if it has anything to do w/no oil in the recipe?