I used a Flo Braker recipe yesterday to make a white cake but I baked it in a 9 by 13 pan for 35 minutes. The cake was tender except for all around the sides. It had really pulled away from the edges and had formed a very hard, dark brown crust on the sides. I wanted to frost and serve the cake in the pan for convenience but the crunchy sides are bothering me. This was only a test run and I will make it again on Thursday for the real one I plan to take to work. Any suggestions on how to avoid having crispy edges on my cake?