I'm attaching 2 pics. One was right when I took cake out of oven, everything looks fine, then the second pic is when I went back to remove from pan.
this is the same scratch recipe I've used for 25 yrs and it's never done this before, I've made 4 cakes this wknd and they've all done it. I am freaking out....I have a wedding this coming wknd....what could possibly be going on he Really??
Help CC Peeps 
My guess - and it's totally a guess - is that there is too much liquid in the recipe but you say you've used the recipe for yrs. Were you interupted while making the batter and you forgot something or measured wrong? How does it taste - the same as always - just that it shrunk? Next I'd look to the overn. Is it electric? Maybe one of your elements is out so it's not baking at a good temp. Just some guesses to help you think it through.
do you think it might be a little over baked? in the first photo it's already pulled away from the sides quite a bit -- is your oven off? do you have an oven thermometer?
Just checked my oven and the temps are correct. the recipe only calls for 1/2 tsp. Of baking powder, but I did recently buy a new can. Could it be possible that particular can of BP is bad somehow? I always use Rumsford. Are there better brands? Cake on inside looked fine, so I'm hoping I can still use them.
thanks everyone
Ok ladies, I think you all were right...K8memphis, .oven temp was fine, but Cutiger after you mentioned baking powder , I checked the can I was using (still had a year before exp) against a new can I had, there was a huge difference! I'm thinking it could have just been a bad batch? I'm in central GA and it's always humid here. Also kakeladi the eggs I was using were a good bit bigger than ones I usually use (all large) anyway that was probably causing too much liquid. I baked another cake this afternoon and it was beautiful! THANKS FRIENDS!
Ok ladies, I think you all were right...K8memphis, .oven temp was fine, but Cutiger after you mentioned baking powder , I checked the can I was using (still had a year before exp) against a new can I had, there was a huge difference! I'm thinking it could have just been a bad batch? I'm in central GA and it's always humid here. Also kakeladi the eggs I was using were a good bit bigger than ones I usually use (all large) anyway that was probably causing too much liquid. I baked another cake this afternoon and it was beautiful! THANKS FRIENDS!
the devil's in the details -- glad you got it worked out
No the pan is not too big and that does not cause the cake to shrink even if it was :) It's natural for cake to shrink some once removed from heat. Of course it always a gooid idea to weigh ingredients but the fact that the eggs were bigger than mormal should not cause shrinking either. That is not enough liquid differece.
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