OK, major issue here. I hope someone else has had this problem and knows the answer. I have been having problems lately baking my cakes. It started out only happening when I baked a chocolate cake. I put it in the oven and it just turns into choco lava. It will just pour into the oven and when I give up on it, after 40 minutes or so, it will just pour into the sink, boiling. It has started happening now with other flavors. I use Duncan Hines cake mixes along with Dream whip.
Anyone know why this might be happening???? Help, I'm counting on y'all!
what temp are you cooking at?
maybe get an oven thermometer to make sure you are at the right temp?
I recently had a REALLY runny batch of DH.....
Don't give up! Try baking longer.... just to see if you can get it to bake.. even over bake. Maybe try a heating core?
I am cooking at either 325 or 350 depending on the cake size. I am using a heat core, flower nail and regular. No matter how long I leave it in there it just boils. It doesn't even bake against the side of the pan!
I am so frustrated. you said that you had a runny batch of DH? Maybe they have changed something in their mix? Anyone else having a problem with DH?
I think i had a bad batch.... but I also used x-large eggs, adn over beat......
whats the longest you have left it in? When I bake at 325 i feel like it takes forever....... definitely had cakes take about 50- an hour today.... to bake.
sorry, I know its frustrating. good luck
You are following the mixing directions - using exactly the ingredients & measurements they recommend?
Do you have a thermeter in the oven? Are you *sure* it is at the right temp. Do you pre=heat the oven?
Does the batter *really* acutally boil and not bake? Definately sounds like too much liquid in the batter.
brrmmm brrrbrmmmm... kakeladi to the rescue!!
definitely makes sure your oven is pre-heated..
There is only one way this can happen. Your flour to water ratio is off/way off. Think about it for a min. If your making something on the stove, I.E. custard, gravy, anything with a starch as a thickener. When it starts to boil that starch begins to set up.
I had this problem twice with DH chocolate mixes. I added pudding, an extra egg, and milk for the water. It essentially exploded in my oven, which made for a pretty nasty mess. I did make DH chocolate cupcakes recently and didn't have a problem.