Tonight I baked a 1/.2 sheet cake and it sunk right in the middle can any one tell me if this has happened to you before also right after that I baked another cake in the Wiltons baby buggy shaped pan and it did the same thing both cake cooked right though except for the big sink holes I did not open the oven during cooking time I just notice right in the middle of baking they began the sink and I dont understand why? 
If i'm baking that size i usually use an inverted flower nail in the center to help distribute heat. For some reason, chocolate cakes always sink on me.
It sounds to me it wasn't cooked long enough. What cooking temp did you use? I find the larger cakes bake best when set at 325*.....rather than 350*. They take a little longer to cook but really do come out more evenly cooked. An inverted, greased flower nail could be used in the center.
Tonight I baked a 1/.2 sheet cake and it sunk right in the middle can any one tell me if this has happened to you before also right after that I baked another cake in the Wiltons baby buggy shaped pan and it did the same thing both cake cooked right though except for the big sink holes I did not open the oven during cooking time I just notice right in the middle of baking they began the sink and I dont understand why?
Sounds to me like your oven was too cool or you did not mix your batter long enough.
Invest in a thermometer to check the oven temperature. Also, try increasing the length of time you beat the batter.
Princess
I think it's the temp...I would ge that checked out and then bake at 325!
I had the same problem. I called Sears Home Repair Service, as I had no idea who else to call. He came out and adjusted my oven. He also informed me that ovens are sometimes tempermental and have their own personalities. He said mine takes longer to pre-heat. He told me to wait about another 5-8 minutes after the pre-heat beeper goes off to ensure the oven is a perfect 350. Good luck.
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