I have found an absolutely delicious chocolate cake recipe which I'm sure a lot of you here already know about as its the normal betty crocker chocolate cake.
I made it once and Whole thing fell apart coming out of the tin. Must be very soft I thought, no matter just went and bought a tin that with a removable bottom. So that probelm was solved. Then I ended up with a cake that was just starting to get burnt on top the centre wasn't still gooey and not cook properly but it was simply delicious, ( perhaps not the safest idea having a part non cooked in a reciped with eggs)
I've tried lowering the heat a bit and putting it further down in the shelf. Last thing I tried was a less deep tin since my other one was pretty deep. and it cooked way faster then before in fact instead of the normal 40 to 45 it had a burnt top and edges by 30. And the centre STILL was raw
I'm not really sure what I'm doing wrong :S
I made it once and Whole thing fell apart coming out of the tin. Must be very soft I thought, no matter just went and bought a tin that with a removable bottom. So that probelm was solved. Then I ended up with a cake that was just starting to get burnt on top the centre wasn't still gooey and not cook properly but it was simply delicious, ( perhaps not the safest idea having a part non cooked in a reciped with eggs)
I've tried lowering the heat a bit and putting it further down in the shelf. Last thing I tried was a less deep tin since my other one was pretty deep. and it cooked way faster then before in fact instead of the normal 40 to 45 it had a burnt top and edges by 30. And the centre STILL was raw
I'm not really sure what I'm doing wrong :S