Dear Bonnie,

Were you using the correct size pans for the cake mix? That is important. The thing about baking a cake is that it is an exact science. All ingredients must be measured carefully and the directions followed closely. I just baked a cake yesterday for dinner today and will impart to you exactly what I did to get it to turn out right.

I used a recipe from my Betty Crocker cookbook, by the way.

I use straight-sided cake pans (the kind you can buy in cake decorating and crafts stores). I don't use the non-stick kind and I do not grease the sides of the pan. The cake must have something to cling to and crawl up against, or it will pull away from the sides and rise in the middle. Do grease the bottom of the pan. Line it with a round of waxed paper or parchment just to cover the bottom (I trace the outside of the pan on my parchment with a pencil and cut it out, being careful not to include any lead from the pencil). Then place the waxed paper or parchment in the bottom of the pan and grease and flour it. You can get a little bit of grease and flour in the corner, but not up the sides. Follow the instructions precisely for baking. When the layers are done, and you touch them lightly in the center, no indentation will remain. Remove the layers from the oven and cool on racks for 10 minutes. Run a knife around the edges of the layers gently, taking care not tear the cake. Invert the racks over the cake pans and in one gesture turn the pans over, one at a time. You might have to tap the bottom of the pan to get the cake to release, but if you have greased and floured generously you may not have to do so. Then cool the layers completely before frosting.

I hope that you enjoy your next baking adventure!

Marilyn