Tried for the first time to make the WASC cake that everyone raves about last night. I decided to half the recipe and bake in 2 8 in rounds. Put the bake even strips on the pans, halved all the ingredients in the recipe, preheated oven to 325 and put pans in. After about 50 minutes they looked done but after cooling and turning out, one of the bottoms wasn't done and they both sunk on top. 
Anyone have a guess as to what may have happened? 
The same thing happened to me when I made it a couple of days ago! Maybe we should try lower temperature for longer?
Sorry, its the White Almond Sour Cream Cake.
Nannaraquel - I don't know, I thought maybe my oven didn't get hot enough and eventually I turned it up to 350. I really need to put my thermometer back in my oven to see what true temp it is running. My DH kept knocking it off the rack and finally took it out a while ago and I've never put it back in. LOL
Sorry for my ignorance. What's a "WASC" cake?
No not ignorant at all!
WASC is white almond sour cream cake , it is a recipe on cakecentral that is very popular. Here is a link to it.
http://forum.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
I too used this recipe awhile back to make a 12x 16 inch double layer sheet cake and it was hard on edges and sunk in the middle also! I baked it at 325 for quite awhile now I don't remember how long exactly but around an hour and I used 2 flower nails..
WASC is White Almond Sour Cream Cake. I have only made it once. Oh Man that stuff is good. I did find out it takes forever and a day to cook. I forgot to put my flower nails in my to act as heating cores. I cooked a 12 x 18 pan and I swear it must have taken almost 2 hours. I cooked it real low. There was, however, almost no cake left over from the party.
Spray your pan and put wax paper on the bottom only and then spray your wax paper. The cake will come out of the pan. Peel the paper off of the cake while it is still hot.
Mary 
When I bake WASC I bake it "low and slow". RE: hard edges. I put Saran Wrap over the top when I bring it out of the oven and the heat/condensation helps that problem.
It fell in the middle most likely because either it wasn't completely baked OR the pans were too small. Maybe use 2 9" next time?
Beth in KY
As "bethola" does, I, too, take my cakes out of the pan after a few minutes. I then place the pans back on them (upside down) and usually put a couple of heavy books on them. The moisture stays with the cake and I usually don't have to do any levelling. It works great.
Depending on what cake mix you started with you may have had too much batter in the pans and that would have caused them not to cook in the time that they should have.
8x2 in pans only need 3 cups of batter. Cake mixes make different amounts depending on the brand or flavor. So when you make it you could end up with 7+ cups of batter when doing the extenders.
Next time you do it, I'd measure the batter into the pans, and use any left over for cupcakes. And make a note on how much batter you get for that cake mix brand/flavor for future reference.
I'd also check your oven temp just to rule that out as well.
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