I just finished baking a chocolate orange loaf cake. I pulled it out of the oven to discover a giant crater in the center of it. It smells wonderful and I am sure it will taste fine, but I'm testing the recipe for a bridal shower in a couple of weeks and don't want to serve a crater cake! A quick run-down of ingredients: butter, dark corn syrup, brown sugar, eggs, flour, cocoa, baking soda, orange zest, orange juice and eggs.
Also, I live in Denver (high altitude) and it's 40 degrees and pouring outside. Would the weather affect my baking that much? How do I control that environment? I attached a picture if that helps anyone suss out my situation better.
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