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From Barbara's Kitchen Sinking cake might be due to temperature, wrong liquid measurement

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Posted: Friday, January 4, 2013 7:25 am

Dear Barbara: I have a recipe for carrot cake that is made from scratch. I have made this cake for years, but the last couple of times I have made it, it sinks in the middle after I remove it from the oven to cool. Am I over- beating the batter, or what? Any advice will be appreciated. Thank you. — Jackie from Galt

Dear Jackie: It could be from over-beating, but I don’t think so. You should have an oven thermometer in the oven at all times. You can not rely on a dial to give you accurate temperature. It may be too low.

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