I made a "darn good chocolate cake", which called for adding sour cream and pudding to a cake mix. I also replaced the water with milk.

It looked done, but when I cut into it, it was more of a brownie texture. Is this normal? Did I do something wrong?

I would say it was slightly undercooked....I add sour cream and pudding mix and replace the water with milk ALL THE TIME!! I never had this happen.

Did the texture seem unbaked? I know this type of cakes come out very dense and moist, too much soo for some.

It might have been undercooked. I did two cakes and the one was pretty dense, but it didn't look like this. The toothpick came out clean and it was pulling away from the sides, but maybe I need to leave it in longer...

I'll try that! Thanks!

If it's the recipe I think it is - from the cakemix doctor book - you need to use a cake mix that does NOT have pudding already in the mix. I usually prefer Betty crocker mixes, but when I doctor mixes I always use Duncan Hines.

I've noticed that when baking doctored cakes, I always have to cook them longer.

I have just baked this cake recently. It should NOT have a brownie consistenty. It should resemble cake. Also, if the doctored recipe calls for water - use water, not milk. It already has the richness from the sour cream.