LilacFairy
Posted 23 Jul 2018 , 10:15pm
post #1 of 1
Hi all,
So I'm having some trouble. Whenever I bake THIS Mud Cake recipe, I end up with a hard crust on top, and an empty space about an inch deep, then a wonderfully delicious, moist cake below! I don't really mind, because there is so much batter that I can basically make a normal sized cake with, but I would like to fix the problem. I've seen that sometimes it's because of too much sugar, or the oven heat, or maybe something else. I just wanted to know what you guys think! One other thing I just remembered - if I do a smaller cake, (like 6 in.) then the gap is almost nothing, but the cakes do sink, (the large cake, which was 8 inches, was pretty level this time).
Thank you SO much!
- Shelby
0
replies
Quote by @%username% on %date%
%body%