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I don't know if I should have posted this as a separate thread, but it seems to me this might be an appropiate place to ask this at this time. I have a recipe for a sponge cake that deflates in the center and I am suspicious of the double acting baking powder as the culprit. Otherwise I don't know what would have caused this. If anyone has a better recipe or a T&T I would be grateful. BTW, this came from Chocolatier a couple of years ago, other than that its a great cake. 1/2 cup walnut halves 3/4 cup plus 2 tablespoons sifted cake flour, divided 1/4 cup cornstarch 1 tablespoon granulated sugar 1/8 teaspoon salt 1/8 teaspoon double acting baking powder 3 large eggs plus 3 large egg yolks (reserve the leftover whites for the buttercream) 2/3 cup packed light brown sugar 1/3 cup vegetable oil

This is slightly off topic, just a little. How does this cake started by Wendy, compare to Pierre Herme's cocoa cake? I've been following this thread for a while now and have remarked to myself how much this conversation is very much like one that went on a another forum, about 4 years ago. It had been tested by many and by one, I believe is a chemist. A good quote by one: "The SueB cake has 2 things going for it. It's easy and it tastes wonderful. Which is exactly what it was created for. Hey guys, there's no such thing as THE perfect chocolate cake, so if our goal is to try to agree on one we're doomed to fail. There are many terrific cakes in the world, and I say the more, the better! (Duncan Hines excepted....":-) This SueB cake is also named Texas Sheet Cake.

Would this ganache work, poured over a chocolate cake? Is it sliceable without cracking?

For parties, I'll slice the tart into 24 thin wedges BEFORE topping with the pecan-caramel mixture. Then I'll line 'em up and go into production mode with the topping. I can't believe I didn't take any pictures of the finished platters. It looks cool with them all in a circle, spread out with a big dollop of the caramel topping in the center (you definitely have left overs if you slice before you top...great to snack on!). Okay, okay...I'll stop talking about this one (for awhile anyway). ←