heart cake problem?

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: I made a yellow cake last night in a 14 inch heart pan.  I filled it about half full, but it rose quite high in the middle and I thought perhaps I had overfilled it.  Well, it baked well except that the humps on the top seemed to bake quicker than the bottom!  So as the cake seems great and I turn it out, the humps are darker than the rest and seem a tad tougher just on the edges.  I'm wondering if I can just trim those edges off?  I've never had to do that before, but don't want to waste all of that cake.  I wrapped it well in plastic wrap while still slightly warm in case I accidentally did overbake a tad and then cooled completely and stuck in the freezer.  I'm letting it thaw now...anyone have any suggestions?  I've seen many books that say to trim the edges if they're too brown, but I'm still a little afraid of how far the toughness/dryness penetrated!  Any help is appreciated:)


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