I am having a problem when baking a square cake my corners do not rise like the rest of the cake. This mainly happens with my chocolate cake (Q's Favorite Chocolate Cake from this site), but does it somewhat with other cakes too.
I have tried a couple of different chocolate recipes and it does it with all of them.
I am baking at 325 degrees in a commercial convection oven. I have a thermometer in the oven and the temp is dead on every time. I use Ateco heating cores (they look like flower nails) and I use baking strips on the outside of the pans.
Is there anything else I can do to make the corners rise with the rest of the cake? I'm having to cut off too much cake to get them level and the corners are getting too crisp.
Thanks for any help.