- Forum: Recipes
You stated that you didn't use shortening? Why? I think shortening helps keep everything together better than just all butter and with all butter perhaps the high temp being suggested had something to do with the crumb. To me butter whips light and fluffy and maybe the high temp broke the butter down. Not sure however try following the recipe as written as the cake is delicious and bake it at 325 until done. Good Luck.