I made the original wasc cake today. A 10" and 6". The tops were a little brown and the middle sprung back when I touched it. I cooked them for at least 50 mins or so and had to turn the oven up to 340. Is it normal for them to be too moist? It looked done, but was kinda gooey., and sticky. Should I cut back on something? It was soooo good, but too moist.
8/20/13 at 6:33pm