Hi Pat! It sounds like the culprit is either underbaking or adding too much flour — but we're leaning towards the flour since 9 times out of 10, that's the issue if something comes out dense. To ensure you're using the right amount, we recommend checking out the "Measuring Standards," link next to the ingredients header above. You'll see that either measuring your flour by weight using a scale, or fluffing and sprinkling the flour into your measuring cup are the most accurate ways to measure flour.
If your flour isn't the issue, the darkness leads us to think it might have also been underbaked (if it's dark in the middle) but if it's dark on the edges, it could possibly be from the pan. If your pan is glass, ceramic, or dark in color, lower the oven temperature by 25°F as they bake faster and tend to dry/darken edges quickly. We hope this helps! Annabelle@KAF

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