I made Rose’s Chocolate Fudge Cake for the first time; I didn’t have a 1 1/2 inch pan, so I just filled up my 2-inch pan halfway and threw the rest of the batter away. This was just a practice run and I didn’t intend to make a complete cake.
I ended up overbaking it, because my toothpick kept coming out with batter on it, even while the edges of the cake turned almost black. The top domed and cracked. I pulled the cake apart to figure out why I kept getting batter when the cake was obviously done and I saw a thin layer of batter just below the top surface of the cake. This was what my toothpick kept passing through, providing me with deceptive information.
What could cause this? I know my oven temperature was spot on, because I keep a separate oven thermometer inside the oven. The cake pan was a heavy aluminum, 8"X2” round. The rack position was just slightly below center (no center rack).