I just started to torte a cake. I used the WASC recipe that I use all the time. After checking with a tooth pick I pulled them out. They didn't look like the ones I've baked in the past. However, thought they were done. When I began to torte them, I noticed the cake knife was "wet" not runny like raw cake battter.
I'm worried about continuing with this cake HOWEVER, I'm really pressed for time. Any suggestions?!
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look at this thread 
http://cakecentral.com/t/724670/wasc-bakers-who-use-betty-crocker-mixes-beware
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