My kids and I have been reading "Tall Tales" this week, and one of our stories was "The Whopper Cake". In the back of the book was a recipe for our own version of "The Whopper Cake", and they wanted to make it. And I wanted to talk about fractions and other REAL life applications of math/science- haha.
Anyway- so it was a really yummy scratch Chocolate cake. Problem was it was SO THICK in my 9"x13" PC metal baking pan, that the center of the cake took forever to cook. It was supposed to cook about 30 minutes. I think I had to add about 15-17 minutes on top of that to get it to cook in the center. Result: the outside pieces are drier and the VERY edges were too tough to eat. The cake itself tasted quite good for a scratch cake, but I'm wondering what we could do differently.
I used a Kitchen Aid stand mixer. The batter was very thick and fluffy (almost airy)...maybe I overmixed it?
Thoughts?
Anyway- so it was a really yummy scratch Chocolate cake. Problem was it was SO THICK in my 9"x13" PC metal baking pan, that the center of the cake took forever to cook. It was supposed to cook about 30 minutes. I think I had to add about 15-17 minutes on top of that to get it to cook in the center. Result: the outside pieces are drier and the VERY edges were too tough to eat. The cake itself tasted quite good for a scratch cake, but I'm wondering what we could do differently.
I used a Kitchen Aid stand mixer. The batter was very thick and fluffy (almost airy)...maybe I overmixed it?
Thoughts?