The first time I used a 9x13 pan and it sunk so badly in the middle that it took up two inches of frosting to cover the indention.
The second time I used two 9-inch round pans and the batter overflowed, burnt to a char on the bottom of the oven and filled the kitchen with smoke.
This last time I used two large square pans. The cake didn't overflow, but it still sunk in the middle to half the height of the sides. When I tried to invert the pans onto a cooling rack a third of the cake was still stuck to the bottom of the pans.
I followed the recipe to the letter, including using only Hershey's cocoa. I'm curious how other people seemed to get such good results.
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The first time I used a 9x13 pan and it sunk so badly in the middle that it took up two inches...