Ugh. Apparently it's not a good idea to try and make a cake before I've finished my first cuppa joe. I added 1/2 C too much liquid to my chocolate cake batter, and am not sure how to proceede. Unfortunately, I'v already added all my eggs, so I'm pretty hesitatnt to scrap it and start over. Can you help me?

P.S. Not too sure if this goes here or in Cake Disasters, but since I think this is likely salvageable, I didn't post in disasters.

Thanks!

You can double the recipe.

I am not sure how much liquid it needed but just boost the recipe up so that you have it where you needed the higher amount of liquid.

Maybe you could add a box of pudding?

It IS doubled. Guess I could tripple it, though. It called for 1 1/4 c. liquid, I added 1 3/4.

Thanks for the quick reply!

If it's chocolate, add a few scoops of cocoa powder... that will suck up some of the liquid, and boost the chocolate flavor.

Was the liquid, water, milk, oil, or what?

It was water.

I decided to go ahead and add another packet of pudding. It's in the oven now, and since it's an 11x13 I plenty of time to run up and get some eggs from the store on the corner. I'm not sure this little fella's gonna make it.

good luck, let us know how it comes out

Hope it works for you, let us know!!

Well...

It came out of the oven looking GREAT I guess we'll see how great it really is after I tort it.

Thanks again!

Maybe this will be one of those happy little accidents that creates a delicious new recipe

Glad it turned out alright from the oven. Hope it turns out alright when torting. Make sure you taste a little of the scrap to make sure it tastes alright

Oh trust me, no cake leave this house untasted!

Hooray!

The cake turned out wonderfully! It was dense enough to carve nicely (torted and sculpted into the letter N) and it was delightfully moist. My hubby said, through a mouthfull of scraps "You should mess up your cakes like this all the time"

Just wanted to share my success. Thanks!