I have my grandmother's chocolate cake recipe that I've used for years, but only made in a bundt pan. The batter is much thinner than a typical cake batter. I tried it in an 8x3 round pan, filled it to just above half full, baked it at 350, and had a mess of dripping cake all over the place. What did I do wrong?
I'm not sure but I have never made a cake that was "watery" like that. Can you decrease the amount of liquid that you put in the cake? Is it a receipe that is suppose to be baked only in a bundt pan?
The recipe on the Hershey cocoa can for chocolate cake is a runny batter and it bakes up fine. I think you'll just have to play with different recipes to see what works in each pan and your oven.