HELP I AM AT MY WITS END. FOUND THIS GREAT RECEIPE TO DOCTOR UP CAKE MIXES. IT CALLED FOR SOUR CREAM, HEAVY CREAM, AND GRANULATED SUGAR AND A FEW MORE ADD ONS. I HAVE BEEN BAKING FOR OVER 15 YEARS AND LIVE AT HIGH ALTITUDE. THE CAKE STUCK TO THE PAN, SUNK IN THE MIDDLE, BUT TASTED WONDERFUL. I ADDED EXTRA FLOUR, COOKED ON A LOWER TEMP LIKE I ALWAYS DO. I AM AT MY WITS END. HELP
That happens to me when I'm in a hurry and underbake 
I would start by adding 10 minutes to your bake time, and DEFINITELY test for doneness. I've found - just because it's golden brown on the top does not mean it's done in the middle!
I am a fellow high altitude baker and that has happened to me many times. I can mostly avoid it now, even with doctored recipes, by doing a few things.
Adding the extra flour is good. Also add a little extra water. Don't add the extra sugar (too much sugar in high altitude is a cake destroyer). Bake the cake with a flour nail in the center (this helps sooo much).
Also, I always bake 15-25 degrees HOTTER than the recipe suggests for the first 15 minutes or so (for 8 or 9 inch rounds). Then turn the oven down either to the recommended baking temp or even 10 degrees below that for the rest of the baking time. Starting at a higher temp helps the cake rise quickly and the structure set.
Good luck!
Hi Ya'll,
I had the same problem. After trying every idea these wonderful CC members had suggested, I found out it was my oven temp. fluxuating (sp). I still have not gotten a new oven and I am craving cake like crazy.
I hope this helps and that it is something less expensive for you.
Have a great day!
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