Batter cake

So. This is puzzling. We made Texas Chocolate Cake over the weekend, which is kind of like brownies, but not as chocolately. Recipe was given to us by someone who successfully made a delicious moist cake.

We followed the directions to the letter, put the cake in the oven, pulled it out the requisite amount of time later and found that the top and edges were cooked and the bottom was still batter. This isn't too weird, as I often find that you need to add time to recipes. Fine. In you go, 10 more minutes. STILL batter! How is this possible? We tried adding more time and STILL it didn't work!

Cut to this morning. By now, we've realized that this is a lost cause, but I'm still determined to cook this thing. So I pop it back into the oven for one last try but again, to no avail. What's more, it seems that there's actually MORE batter! Whaaa? Is baking it actually turning this thing back into batter?

At first, I blamed the oven, but I think it's probably the recipe (it didn't quite follow the normal route of mixing wet and dry separately and then combining). So the entire middle is now going into the trash.

But in other news, I've discovered how to make the incredible un-bakable batter!