I followed the recipe to a 'T'. One exception, no Dutch process cocoa here, so I used my Hershey's Special Dark. I absolutely LOVED the frosting!!!! I considered just eating it out of the bowl!
When I took the cake out of the oven it was tall and looked delightfully light and fluffy. I turned and continued chopping the Bakers chocolate squares for the frosting. When I turned back around... 'What the?!'... I was looking at two sunken cake 'bowls' :
Glad you sent pictures of how your cake looked when cooling. Mine looked the same.
High when taken out of oven then it fell to pan level!
The recipe calls for 3.9 oz pkg of pudding - the large pkg = 2.0 oz - that's what I used.
I also added some extra sour cream and water as the batter was very stiff - too stiff for my little hand mixture to finish the mixing. I used large bar of Ghiradelli chocolate - it probably wasn't enough - it looks milk chocolate, but tastes good. I added extra powdered sugar, so I guess I messed with success in more than one way on this cake - oh well, it will all be gone by nightfall with 8 adults and five children! I'll send pix and comments later. "
True, she messed with the recipe, but she got the same sunken cake results that I had. I shared 1/4 of the cake... and totally enjoyed the rest all by myself!
OK everyone listen up! Make the recipe with the 1/2 C powdered sugar! It is ABSOLUTELY OUT OF THIS WORLD DELICIOUS! It stays on the cake and does not slide down/off, and the flavor was magnificient!
I'd like to hear from someone whose cake did not fall. The AC is the only thing I can relate it to. I need a little pop-up tent to cover cakes/cookies/pies etc. when cooling. The way the AC is set up in this apt. is not good for cooling baked goods.
Thank you for such great recipes!!!!!