Yesterday I made a 9x13 pan of chocolate cake using the Enhanced Cake Formula, and it seems dry. But I think it's because I had to cook it so long to get the center done. I used DH Dark Chocolate Fudge mix and baked at 325 deg.F for about an hour. Has anyone else had this problem? Do you think I should have used two smaller round pans? This was my "practice cake" for a baby shower cake that I will make next week, so I was hoping to do a sheet cake so I can decorate the top more. If anyone has had a similar experience, any tips you could give me would be much appreciated!

You might want to try a heating core or flower nail. Oh, my notes on my recipe says Duncan heinz Dark choc fudge Betty crocker milk choc

The DH French vanilla is very good in this recipe. My fave.

I like to use two cake mixes for a 9X13 pan. I've never had luck with the enhanced formula but then that's me, alot of people like it. This will be alot of batter for your pan and when it's baked it will fill up to the top. This make for a full cake so that you can torte if with a fabulous filling. Use a couple of flower nails and lower the temp to 325 and bake a little longer. Hope this helps but I would practice before the main event especially when trying something new...no surprises that way!

Thanks, I'll have to try using a flower nail as my heating core next time. I might try the Betty Crocker mix too. I've always used DH because that's what my Wilton instructor recommends, but I'll be brave and try a new brand!

Check the calibration of your oven too - sometimes they are off and we don't realize it. I use the enhanced formula in a 9x13 all the time, and do not need the heating core. I bake at 325 and it usually takes about 45 - 50 minutes.