Why do my cakes seldom turn out right if I double all the quantities?
If I get a cake recipe, make it and enjoy it, next time I make it I like to make more and am very meticulous to weigh and double ALL the quantities. However, what tends to happen is that the cake ends up rock solid and overdone on the outside (even if I cover it with foil) but undone/doughy on the inside! Sigh... it's so frustrating to end up with an inedible cake after putting in so much effort!
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