So I guess it's not truly a disaster, but I'm wondering what could have caused holes in my cake. The outsides look fine, but it just leveled them and there are holes in the middle. I baked a two layers, each had their own tin (my 8" tins are shallow), but I made up the batter at the same time.
It was my first time making a Madeira cake, but I used a mix from the local cake decorating shop. I followed their instructions exactly, except the mix was for a 9" round so I did an 8" round and a few cupcakes. It also doesn't say how long to bake it, so I kept it in the oven until a toothpick came out clean.
Is Madeira supposed to be really dense? I've never tried it before. How does the taste compare to regular vanilla?
Any ideas about what I did wrong or hints about making Madeira would be super appreciated. Thanks