2nd try.. a bust... 15x10x2 yellow pound cake.......... keeps sinking in the middle?
any someone tell me what i am doing wrong.. i'm exhausted! i have 2, 15x10x4 cakes due in 2 days.......
the recipe is from Cake Mix Doctor.. yellow pd cake
has yellow cake mix (DH)
vanilla pudding mix
i'm at a loss...
thanks in advance for any and all help/advice.
Did you use bake even strips, cake nails and bake at 325F?
The recipe indicates it's for a 10" tube pan:
The tube assists the cake to raise, which you don't have in a sheetcake pan.
For such a large cake, I would use a basic WASC cake recipe (either Rebecca Sutterby's or kakeladi's) since the CMD's doctored pound cake recipe has so much extra fat (1 cup oil per cake mix) plus the milk in place of water that it doesn't seem suitable for your purposes. (Too much fat and/or sugar in a recipe will cause a cake to sink).
Duncan Hines has a doctored pound cake recipe:
Or the Durable cake recipe for 3D & wedding cakes:
Handy cake troubleshooting charts:
thank you for the information
i do use cake nails (2 of them) in that size pan...
i have used this recipe before in large pans and never had a problem so that is why i'm confused...
but i will look over all your links and figure it out!
great links! Thank you again.. i've only covered 2 of them and i'm already learning!
I've never tried the recipe you suggested...is the taste kid friendly? it is for a 4 year olds birthday..
The WASC cake recipe is my go-to for anything that HAS to turn out in every size from 8" round to 11x15 sheets.
Both are very good, but I tend to use Rebecca Sutterby's more because I like to bake all my cakes at 325F.
Both recipes are also reviewed on this site:
your information has been MOST helpful!!! again, many thanks..
may i trouble you with one more question..
i already have several DH yellow cake mixes on hand (18.25 ounce boxes) and was wondering if i can just use those instead of purchasing other ones? i know baking is an exact science in most cases so messing with the size cake box mix, i'm a tad concerned.....any opinion on that would be appreciated...
I always use DH cake mix when I make any doctored cake recipe.
(I like them because they don't contain pudding mix.)
the cake was a hit! thank you soo much....i'll post some new pics soon!
i added 2 egg yolks in with the 8 whites and it was a dream!
i was worried about it being sturdy enough to hold my marshmallow fondant because it was sooooooooooooo moist but it did great!
a perfect recipe! thanks again.
FYI, it's only necessary to use egg whites instead of whole eggs if you want awhite white cake. But for French Vanilla and all other cake flavors - it's fine to use 3 whole eggs per cake mix.
Look forward to seeing pics.
OH!!! well, i was using a yellow mix instead of a white one because i had it on hand...so next time i can use all eggs then?
pictures later tonight or tomorrow~
Yep, 3 whole eggs per cake mix used.
i uploaded the cinderella cake that i made with your recc. recipe...
i'm just a self taught new girl but i think it turned out pretty good...it was a hit apparently at the party.
thank you again for all your help..
i used the recipe btw, that called for 8 eggs whites...thats why i got confused on your "3 egg" reply.. but i got it now..
Do you do any of the substitutions? I'm afraid to swich out the sour cream and such so I keep it as is but wanted to know what works really well for others so I can try it.
Lolobell: Thank you for posting this question
To me, the WASC and its flavor variations are the perfect recipe. I don't substitute anything, I just change the cake mix and extract flavors.
For a handy chart of common baking substitutes: