Originally Posted by Elaine Schneider
...The only thing I omitted was the baking stone. Any ideas why I failed?
Baking the cake directly on a baking stone would have made a significant difference in how fast the cake baked. The hot stone in direct contact with the bottom of the cake pan would have transferred heat to the cake more rapidly than the hot air in the oven.
As Scotch suggested, oven temperature variances would also have an effect.