I always use the Original WASC recipe with great success. Today I decided to try something new and added a little of the Lorann Oils Butter Rum Extract. My cakes sank in the middle something terrible. It has never done this before. I bake at 325 degrees, used baking strips, and 2inch Magic Line pans. Do you think it was the extract that caused this?
I wouldn't think that an extract would do that. It sounds like it wasn't baked long enough.
They were completely done, just sunken in the middle. And not initially. At first they rose nicely, but then closer to being done they just sank.