What makes your cakes sink in the middle? I have made 2 cakes that sunk lately. 2 -8 in and 2 -12x16. They were done as I checked them in the middle. I used 2 flower nails in the 2 12x16's. I used thw whit almond sourcream cake recipe from here for the 12x16s and a dh french vanilla cake recipe with 1 extra egg added for the 2 -8 ins. I am a little baffled here/ Any thoughts? 
there could be alot of reasons.
too much liquid
oven temp not right
chemical levening agent not effective, Baking powder/soda expired
too much baking powder/soda
I'm not familar with the recipe or how the cake is made but I learned during breakfast pastries class that beating the batter and or eggs and or egg whites in your recipes incorporates air and air is a natural levening agent. Too much of either natural or chemical levening and it could cause your cake to over grow or expand while baking, over as in past the point it can hold it shape before deflating...hence the sunkin middle.
I will check out the recipes and see if anything looks interesting to mention further.
Amalia
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