Something that always stresses me is when to take my mud cake out of the oven. Is there a good way to determine when it is done that works every time? Sorry this is such a silly question!

I haven't made this in a while. Recall it having cocoa powder in it ; is that right? Cakes with a lot of choc. whether, chopt of the cocoa poder in them can be very frustrating because often times when you test to see if they are done in the expected time they still don't seem done. There are a couple of cakes that I make that seem like a thick moist cakey-fudge no matter how long I bake them. I have experimented with this a lot because most everything I bake has choc. in it. You just have to have the confidence that they are done and if you are still uncomfortable then let them go a little while longer. They can get a burnt crust taste if you are not careful. A toothpick is not the best way to test anything. A wooden scewer is better. The smaller your pan size the longer it takes to bake. A 6" will take longer than an 8" and so on. I keep a running diary on everything I bake with the pan size, times and results etc.

Go to www.baking911.com and in her search engine go to testing chocolate cake for doneness. You will find more help there too.

Thank everyone! I wasn't sure if you were to leave it to the same point as other cakes or not. Thanks for making it clearer. Your instructions are great Boonenati!