Glenn, if you divided the batter between two smaller cake pans, it probably would have only needed 30-35 minutes to bake all the way through, depending on the size. It sounds like over-baking is likely the culprit here, but other causes of tough cakes are over-mixing and using too much flour. Be sure you're using King Arthur all-purpose flour and measure it using a scale or the message ">fluff and sprinkle method. Too much flour can make your cake dry. I hope this helps! Kye@KAF

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