Everytime I use that little bugger, my cakes take so long. I used Pillsbury dark chocolate, which says it has pudding in the mix, to a doctored cake mix. I know it'd probably be best not to add sour cream to an already moist cake but I've used it before with very good results, just not with this pan.

Do I lower the temperature and bake longer? The Wilton pan says 25-30 minutes, I always do 35 and always wind up adding time (at 350 degrees). Toothpick came out clean but the cake was stuck in the pan and when I went to circle the sides with a knife, I noticed there was uncooked batter on the knife.

I have used Pillsbury dk choc. mix doctored up lots of times without trouble. Try using an oven thermometer to make sure your temp is correct. Also grease and flour the pan really well, use a greased, floured flower nail (I know-usually for big cakes but works great for small ones too), try collaring your pans to help prevent sticking on the sides. I tried it for the first time a few weeks ago and loved the results. I always bake the 6in at 350 so your oven temp could be off. The oven at the last place I lived was 50 degrees off!!
d

I have used Pillsbury dk choc. mix doctored up lots of times without trouble. Try using an oven thermometer to make sure your temp is correct. Also grease and flour the pan really well, use a greased, floured flower nail (I know-usually for big cakes but works great for small ones too), try collaring your pans to help prevent sticking on the sides. I tried it for the first time a few weeks ago and loved the results. I always bake the 6in at 350 so your oven temp could be off. The oven at the last place I lived was 50 degrees off!!
d

How much batter are you using for the pan?

I do 6" cakes alot and just treat them like 8" cakes. I'd lean toward the temp being "off" too...

If you use cocoa powder in your cakes they seem to take longer. 6" cakes do seem to take a little longer. It is probably because they have more batter per inch and are more dense because the are they fill is smaller. Sometime, I just don't fill up the pan as high. If that doesn't work for you make another one and play with your layers 'till you get the height you want. I always preheat my oven a long, long, time at least 45 to 60 mins. with an oven thermoniter in the oven.

I also use a flower nail in my 6" cakes. I use the 3in deep pans and bake at 325 degrees for about 45 min.

Sherry

I filled it halfway. I was going to use a nail (but didn't!), too. Today I did another at 325 for about 50 minutes and that seemed to work. I put parchment on the sides which seemed to make it sticky but I wound up torting the cake and the inside was fine. Thanks everyone!

I am glad it all turned out okay!!