Ugghhh, help pleaseSo my butetr cake came out with an edge that you could seriously hurt someone with. The taste is fantastic but I would have to saw off a half inch all around the cake.It was baked at 350 for about 68 minutes in a shiny 9" springform pan. I don't know what I did wrong, all measuremnts were exact I think. Dry and milk were added alternately to creamed mix stirred in by hand. The batter was quite thick now that I think back, could that be part of the problem? I need to get this cake recipe sorted out and quick! Any help would be appreciated.