I have an angel foo cake pn that I bought at an antique show for a dollar. It is very deep, 9 x 9 by four inches deep. It's square, which I thought was really wierd but oh well. The bundt cake was a store mix with a cup and a half of butter, a cup of water, some cocoa powder, and half cup of sour cream. The recipe was for a 325 oven for 45 minutes. I wasnt sure how the square pan would affect time, so I check it at 35, then 45 minutes and it hadnt set at all. When I checked it at 55 minutes, it had turned it a chocolate moat! 
was it just the pan, or did I do something wrong???
Oh my. Is it a heavy duty pan? Or maybe it was the cooking temp. I've noticed if I use my grandmother's cake pans at 325, the middle of the cake bakes but is always a little mooshy and the outsides get somewhat toasted. Maybe you should try it next time at 350. Not making any promises though. Good luck.
My only thought would be to try using a flower nail inverted in the center of the pan next time to help distribute some of the heat more evenly throughout the cake. 4" is pretty deep! I use a flower nail in all my cakes that are bigger than 9" rounds, and it works wonders. (And is easier to deal with than a heating core.)
Also, too much peeking can definitely affect how the cake will bake because it makes the temp in your oven very so much every time you open the oven door. I've sat and watched the middle of cakes totally collapse because I jostled them at *just* the wrong time.
I'm no scientist, but that seems like a LOT of liquid for a bundt cake. You have 1.5 cups of fat and then an addition 1.5 cups of liquid--seems like it's going to be pretty heavy batter. There are no eggs?
I doubt it was the pan--I bake in my grandma's "antiques" all the time--heck, I've even baked in cast iron.
Did you just end up continuing to bake it? Did it ever cook through? Just curious.
Lisa
If it's an angel food pan, even if it's square, it should have a whole in the center of the pan, right? If that's the case, then a flower nail in the center of the pan wouldn't work. 
I wonder about there being no eggs in the batter, too. Was there baking powder and/or soda? Hmmmm....have to think about this one. I don't think it was the pan, though...I use DH's grandmother's 'antiques' frequently and always with nice results.
It only filled up 2 inches deep, and it did finally set up. It actually tastes fine, not dense or liquidy at all. Only one cup of water. Sorry to have to ask, but what is a flower nail? Thank you all for the suggestions
Here is alittle information (click on link) about the flower nail. Hope this helps.
http://www.wilton.com/store/site/product.cfm?id=3E30DA27-475A-BAC0-5B9517D6CAF8BB75&fid=785F04A7-475A-BAC0-5B99539A6A26722A
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