So I had my first cake disaster.....
Well, I wanted to make a 10 inch round cake with one cake mix box, so I got the recipe for cake extender and added that to the cake mix so I could have enough to fill the pan. The extender recipe said to add 15 mins to the baking time. So I baked the cake at the temperture the cake mix box said. Fifteen minutues later, this cake was WELL DONE from the outside, and still liquid inside!!! I did not know what to do so I turned the temperture down. After TWO HOURS, the cake finally looked cooked both inside and outside so I let it cool for 2 hours. When I went to go decorate it, I discovered that the middle of the cake was still uncooked. Ahhh this cake gave me a headache!!!! I ended up throwing the entire thing away. I don't think I should bake 10 inch round cakes or use cake extender again 
I hate that this happened to you..but glad to know I've not been the only one it has happened to. The only thing is with mine it was a 8" cake but 3" in height.. I like you had to trash the cake..I really never did know what happened. It never has never happened again.
I do 10" cakes all the time the best 'tricks' I have found are to use an upside flower nail in the centre (like freddyfl said) to distribute heat evenly throughout the cake and to use bake-even strips so the outer edge doesn't get overcooked.
I have used a box mix with the extender and it worked like a charm!
Try again - it'll work!
I just heard about this trick from a class I went to recently. I did it for a 10" round last weekend and it worked like a charm.
Cut strips of old bath towels. Soak the strip in water, squeeze out the excess and then wrap it around the outside of the pan and tuck it into itself. This is amazing. It keeps the outside from cooking faster than the middle.
-Michelle
PS- Don't give up or we'll be comin' after you!!!!
Thanks for the advice everyone!!!! I will definitily try that next time!!!
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