I made this cake, and wow, it did not turn out well for me. I noticed while it was baking, the edges rose up first, then the center. Odd, never seen that before. I let it bake the recommended length, did the toothpick test, and cooled it. It slowly sunk down to about 1 1/2 inches high and was very dense inside. Kinda greasy texture, too. It made me a bit squeamish that the batter had a cup of oil and a cup of milk for only one layer (one round pan) and 2 cups of flour. i think that's why it ended up kinda like a greasy hockey puck. I double checked all the instructions and ingredient amounts, so I know I did not make a mistake there. I might try the technique with a different type of batter. I'm so sorry to hear that the cake didn't work out for you. I've made it several times and didn't have any sinking or density issues. I'm wondering if your leavens were fresh or perhaps it was slightly underbaked? ~ MaryJane

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