My daughter's 18th. birthday today- made a strawberry cake + extender @ 325 for 50 minutes and it sunk! WHY?
How do I prevent the cake from sinking in the middle?
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for me yes i use instant--i can't hardly bake with pudding except in the pans with the nice big holes
i guess lots of people on here do use pudding successfully in regular cake pans--i ain't one of 'em
i just don't know how to avoid the death valley
hopefully someone will chime in soon for you