On Sun, 14 Mar 2004 05:42:41 +0000, BMC wrote:

> My question is, by letting the cake
> batter sit an extra 20 minutes (at room temperature) have caused the cake to
> be dense?

Given that your oven temp was appropriate when you put your batter in... what
did you use for the leavening agent? Where whipped egg whites
involved? If so my guess would be this extra wait caused a deflation
in your batter = dense cake.