Instead of using 2 cups of regular sugar, I used 1 1/2 cups sugar and 1/2 cup of dark brown sugar and the cake came out 'soggy' in the middle. It was baked, just kinda soggy in the middle. I was just wondering if this could have been a result of using the dark brown sugar.
I had made a similar cake last week, but it wasn't quite as soggy.
Sounds to me like you probably just needed to bake it longer. Brown Sugar helps things stay soft/chewy, but it wouldn't make anything soggy.
Agree with the above. I have a recipe for a Brown Sugar Chocolate cake .... took it to the family Christmas gathering for a taste-test and it went over great.
Maybe I need to adjust the temp next time. The outer part started to get too brown before the center baked all the way thru. Maybe it was the pan. I sed the NOrdic 6 mini flower pan.