ok, this may sound werid but...lately my cakes have been coming out way to moist....they almost feel and look wet!! i usually use a cake mix and either use the cake mix doctor or add the cake mix extender.
not sure what is going on....but i like a nice soft moist cake...but mine have kinda almost been mushy! i measure everything out exactly like the recipes states and i've been using the same ones for a year now....but the last couple months they've been getting way too mosit!
anyone have any idea what is going on??
thanks,
christine
yeah, it's always humid here!! 
what can i adjust to get of rid of the extra moistness w/o making the cake dry??
Yeah, this has happened to me. Everyone said they were undercooked but they weren't. When I cooked them longer, the edges were too done and had a burned/yucky flavor....... I always use the nail method to get that heat to the middle of the cake but sometimes it still comes out wet....hellooo cake balls!
well i've been baking them a few days ahead of time and then letting them 'air' dry a bit!! seems to help a bit....but not much!! so far no has complained or said anything.....(cross my fingers they don')....but i can tell a difference and i don't like it much....taste or texture wise!! and if i don't like it....then i don't like to give it to my customers!!
would i reduce the liquid or eggs??
I wouldn't reduce anything, because baking is considered formula based. The result depends on the exact amount of ingredients.
Alternately, what you can do is to turn the oven off and leave the cake in the oven, with the door ever so slightly ajar (fold a piece of parchment paper up into a wad and put it between the door and frame, if you have to), for another 15 minutes. This might drive some of the moisture out.
My cakes always end up like that. I leave them out, covered only with a thin cloth, overnight, so the sides dry enough to ice them properly. A wet cake is going to crumb like confetti.
Theresa 
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