I currently have 8x3 round in my oven and we are going on an hour and 20 minutes in 350 oven. I just pulled it out and the center sunk. Can someone help me with this please? I used Toba Garrett's Chocolate Fudge cake.

I just baked a 6x3 the other night and took about 45 minutes in a 325 degree oven. It came out just right. So, maybe the oven temp is the key. Don't know if this helps. Oh, what is the recipe you are using? It sounds really good.

Do you know how many cups of batter the recipe makes? That 8x3 pan calls for 5 cups of batter. I have learned if I add more to it, then I have problems baking it. I do use a flower nail, turned upside down, as a heating core when I bake certain flavors because of past problems with them. I usually bake mine at 325 and it does cook well over an hour.

Sometimes the sinking can be a sign that the cake is underbaked. When you torte it you will be able to see if this is the cause. If not, there there could be a few other reason for it. There have been some questions about this lately, so hopefully those that have other answers will see and post.