THANK you! I've baked a ton of cakes, all different kinds, and every once in a while one of them will get me. Baked a cake today using half- thawed fruit suspended in the batter, and wondered how in the world was I going to know it was actually done? Had I taken it from the oven when 4 of the 5 tests said to, this cake would have been another gotcha. But at 205 degrees internal temp, it was perfectly baked, perfectly moist, perfectly risen.

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