Why does my large chocolate cake always rise in the middle and get over cooked edges. It is a very runny mixture and a nice cake.
Dec 13, 6:19am
Use light-colored aluminum pans, rather than glass or dark pans. because they aren't prone to creating hard, darkened crusts. If dark pans are your only option, reduce the oven's temperature by a few degrees
Few ovens are completely accurate, and if yours is running hotter than you thought, it can result in over-baked cakes with hard, crusty edges.
Also: too much fat has been used to grease the tin, or the cake tin's not sufficiently lined or the cake's been left in the oven for too long .
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