Can anyone tell me how long they normally cook their 12x18x2 inch cake at 325 degrees? Mine's been in the oven for about an hour, but using the toothpick test, I'm still showing batter. Is this normal? I did use a flower nail in the middle. Should I just be patient and keep testing? I'm just afraid it wil burn. I turned the oven down to 300. Any suggestions/advice???
I'd say don't turn it down too far; I baked my last ones at 350, not thinking to set for 325 with such a large pan, and they were fine. Wish I could tell you how long, but since I don't trust my oven or my timer, I set it for like 25-30 minutes and then start peeking and resetting the timer for 8-10 after that. Towards the end I start with the toothpick, and the INstant I see it come out not wet, it's outa there.
Too much fluctuating temp can make it sink too, I think, so be careful about turning the temp up or down while cooking. You'll be fine...
Ok, I pulled it out of the oven, but it looks really dark on the outside of the cake, especially on the edges. Do you think I'll be ok if I just trim about an inch or so around the edges? I'm hoping the cake isn't too overdone.
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