Susan, when you bake a cake in the half-sheet pan, do you place a nail or one of those metal thingamajigs (can't think of the name - hope you know what I'm talking about), in the center to make sure the batter in the center is fully cooked, or is it better to reduce the temp by 25 degrees, or is neither necessary? I find with cake batter especially that innermost batter isn't always done while the edges are almost overdone. Thanks

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