wilkes

Wilkes Native...with/or without icing...it's up to you!

If you will use 3X powdered sugar to "flour" your pan instead of flour it will release clean

DANGER WILL ROBINSON! BE WARNED! THIS CAKE IS RICH AS THREE FEET UP A BULLS BUTT!!!

Do you also use the coconut/pecan icing to top the cake with? Or just eat it without icing? I think I might try this one.

Just a thought here but the companies have down-sized cake mix boxes..So it might be possible that the liquid ingredients were a bit to much and cause the problem. Beware with other old recipes you have also. I do know from my own experience that if you don't allow your bundt cake to cool long enough it will cause it to fall apart.

here it is Daddy P...it was me...sorry it fell apart...something must have gone wrong in the cake mix...

http://www.gowilkes.com/voi...

iem, if your tube pan started leaking, somehow the bottom rim of the pan has gotten bent and the batter is seeping out. Happened to me once and I just went out and bought a new pan. Problem solved.

As for a cake falling apart, were your flour/baking power/baking soda fresh?
Old powders lose their leavening ability over a period of time. This could cause a cake to: fall, crumble, underbake, or not rise. Also, if you use shortening, it too can grow old and cause an off-taste and/or a sad streak in the cake. Also, humidity plays a BIG role in the outcome of cake. I DO NOT bake a cake when it's damp or humid outside.

Was it one of those old timey bundt cake pans where you can remove the center? The one's with straight sides instead of fluted sides? I had the exact same experience with that type cake pan. I had that pan for years and used it without problem. Suddenly it started leaking out and making a mess and fire hazard . I figured it was the pan and not anything I did.

Goddess someone posted a recipe awhile back for a German Chocolate Pound cake. I thought it was you but I probably got that mixed up. It calls for one German Chocolate cake mix, one can coconut pecan frosting, several eggs, water and oil. It is delicious and we have made it many times since it was posted. When we made it last night it expanded and poured over the cake pan into the oven and made a mess. It has never done that at all and always stayed in the pan fine without running over. Then after I let it cool and tried to take it out of the bundt pan half of it stayed in the pan and fell apart. It was still very good, just ugly. I measured exactly, greased and floured the pan as usual so I don't know what happened.

I don't believe it to be the eggs either....

I made some onion bread in the breadmaker the day it snowed last week...the top of it went flat after it cooled off! It can be the weather...I've got a loaf of Country White bread in the breadmaker now...cooling off...hope it doesn't go flat either. The previous loaf tasted wonderful...just had a squared off top!!!

Daddy P did you use a box mix....it could have been flat...

or if you used baking soda or baking powder either of those could have been flat also.

are you talking about a chocolate pound cake type recipe....

Date on eggs is last sale date.

The eggs were technically fine and we eat them all the time when they are out of date just a few days. I can tell when an egg is spoiled. I just wondered if really fresh eggs were required to make a cake stay together. The people the cake was a gift to are like me and not picky about an egg being three days out of date. Thanks for the comments.

ew, why would you put old eggs in a cake anyway, especially as a gift, ugh

eggs, No

Weather, maybe??

Someone posted a delicious recipe for a German chocolate cake several months ago. I believe it was goddess. It is my husband's favorite now. I have made it several times in a bundt pan and it has done great. I made it tonight as a gift and wouldn't you know the one time I need it to look pretty it ran over in the oven and made a mess and then when I took it out of the pan half of it stuck to the pan and crumbled apart. It is a mess. It tastes good, but not a presentable gift. What could make this happen? I may try again tomorrow. I used the exact ingredients as always. The only thing that could possibly be different is that the eggs were about three days out of date from the carton sell by date. Could this make it happen?