I just started to torte a cake. I used the WASC recipe that I use all the time. After checking with a tooth pick I pulled them out. They didn't look like the ones I've baked in the past. However, thought they were done. When I began to torte them, I noticed the cake knife was "wet" not runny like raw cake battter.
I'm worried about continuing with this cake HOWEVER, I'm really pressed for time. Any suggestions?!
look at this thread http://cakecentral.com/t/724670/wasc-bakers-who-use-betty-crocker-mixes-beware