I was trying to bake a strawberry cake recipe off the wilton website. It is designed for 2- 12" round pans. I used 2-9" pans and filled the pans 1/2 full. The recipe calls to bake at 350 for 40 minutes. After 40 minutes, the edges are cooked but the middle is gooey. What am I doing wrong?

I don't understand why two 9 inch rounds would be gooey in the middle if they baked for 40 minutes. Is you over temp really accurate? I use a separate oven thermometer. I found that my oven temp actually ran 25 degrees low.

Thanks for the tip. I will check my oven temp to see if it runs low


I did check the temp and my thermometer read 360. I don't know what is wrong.

Fruit cakes tend to over brown on top b/c of the sugar. I recommend using an upsidedown greased flower nail & bake even strips too. I bake everything at 325.

Thanks for the tip. I will try that.

Also I use the WASC recipe on here and just add (Pureed) fresh or frozen, strawberries, and get rave reviews. not the frozen one with sugar.

I use the WASC version of strawberry too, except I use 1/2 strawberry mix & 1/2 white mix, use fresh/frozen pureed strawberries for water & add an extra egg b/c strawberries to have natural sugar.

There's also a goldmine of recipes here. Macsmom has a strawberry version as well.

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs

Thanks Guys!!! The recipes will be a great help. What I ended up doing was taking Paula Dean's strawberry cake and substituting fresh strawberries and I didn't have strawberry gelatin on hand so I used cherry. Surprisingly, it turned out good! My family loved it!