Oh boy am I having some cake issues.
Yesterday, I baked a cake (in two round pans) that ended up overflowing, massively. I have never had a problem with overflowing cakes before two cakes ago, this happening. It made a horrible stinky mess in the oven, so luckily, I decided to put a cookie sheet under the pans this time, which caught most of the mess. So it happened two cakes ago - a couple of months ago. The last cake was fine. Now this one again, but even more overflowing than the first time.
I am using the Hershey's Perfect Chocolate Cake recipe, which I've made a million times. It uses both baking powder and baking soda, along with boiling water (still not quite sure what that does). Now, I've recently started using Bob's Red Mill All Natural Baking Soda, which is supposedly not chemically processed. Does anyone have any experience with all natural soda? Should I use less of it? The curious thing is that the middle cake of the three did just fine.
I've read quite a few posts here and it seems most people say that overflowing happens when the cake rises too fast, then falls (also, the middle of the cakes did not cook completely), which causes all sorts of problems. I followed the other directions - 2 minutes of beating on medium before stirring in the boiling water, so I don't think I over-beat it.
Hoping someone can offer some advice...