The cake is delicious, but.... I have made it twice and both times the center of the cake failed to rise (or maybe it fell? I didn't watch while it was baking). I weighed all the ingredients except the ones measured by the spoonful. This time I was out of all-purpose flour, so I substituted mostly cake flour with a little bread flour, and used cold milk. The recipe is almost identical to my mother's that I have made successfully since I was a child (just a little more cocoa and milk instead of water). My mother's version always comes out with a high domed center. I find it difficult to get the bottom and corners incorporated well with the traditional stir in the pan method so I was eager to try KA's modern method. This time I was very careful to make sure I did not over mix the batter. Hope you can solve my problem,

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