If my cake "batter" looked more like cooked fudge than uncooked batter, I should have:
Enter an action, or actions, if you marked "done something else":
I did the first three, and got my mom. She asked me what kind of cake it was, and to read her the ingredients. I thought she had different "fixes" in mind depending on what the ingredients were...
So, I started reading:
- 2 cups cake flour [after which I explained the whole "didn't have cake flour, so sifted all purpose flour and hoped for the best procedure I'd used],
- 1 3/4 cup sugar
- 3/4 cup cocoa
- 1 1/4...cup...milk...OH, SHOOT!!!
Under the "well, I did it right, so maybe it softens up and spreads out as it bakes" theory [yeah, right!] I had already had it in the oven for five minutes. I was seeing complete disaster, like throw out, start over, give up...
Mom talked me down, and had me: put the batter back in the mixing bowl, add the milk, start it beating, clean and regrease the cake pans...and then voila I POURED the batter in--instead of coaxing and spreading as before...(ahhh! how satisfying!)
The finished product, which miraculously looks like two layers of cake, are now cooling on the island...
Now...to frost...wish me luck!