OK, I'm a complete klutz in the kitchen. No imagination, no motivation, just do what I have to do and be done. So... it's husband's b-day today and I want to make him a cherry chocolate layer cake - don't be too impressed, it's good old Duncan Hines mix. My problem is, my layer cakes never come out flat. This time I even smoothed the batter more towards the edges than the center, and still I get Mt. Ranier coming out of the oven. He doesn't care - said just frost it and we'll eat it, but... this is frustrating me. I told him I'll just put mountain to mountain and it'll be an hourglass since his time *is* running out (mean I know but... typical of husband and me, LOL). I won't share his suggestion on how to decorate them - it was 100% male. So - million dollar question. How do you bake a layer cake so that the layers come out flat and will fit nicely on top of each other, rather that teetering precariously? I know I should know this by now but obviously I remain completely clueless!