Hi- I am not sure- how runny was it??
And I adore your siggy line- that is soooo going with me to Bible Study! 
Yes, whether you can solve this depends upon how much extra liquid you think you put in there.
If it's as much as 1/4 cup, I have salvaged a cake by turning the temperature down to 300 degrees, putting a cookie sheet under the pan, and increasing the baking time considerably.
Theresa 
Add some vanilla, or chocolate, or complimentary flavor pudding mix to the cake batter. Well, you CAN add 1/2 flour; 1/2 sugar mixture, but, the pudding would probably work as well.
Now, this is JUST A THOUGHT because I've never tried it, however, I'm fearless when it comes to experimenting with my cake mistakes!
GOOD LUCK!
Beth in KY
PS I LOVE the signature as well and I'M taking it to my College and Career Sunday School Class! LOL
few months ago, i halved my moist choc cake recipe, since i only wanted to make about a dozen of cupcakes (the recipe produces around 2 dozens cupcakes).
in my haste, i forgot to halve the buttermilk, instead of half a cup, i put in 1 cupful.
only after i've put them in the oven it hit me i had added more liquid than required.
i didn't increase the temp, & kept the same baking duration.
the cupcakes turned out beautiful as usual. no tragedy there...
HTH!
Adding to the "uh oh" thread...
Tonight my girls had friends over. I was mixing my scratch batter for carrot cake and they were firing questions at me. I kept thinking that the batter didn't have the volume I thought it should. So I mixed a little longer. Finally, I gave up and poured the batter in the pans. Seemed like there wasn't enough batter. I set the timer for 30 minutes. When the timer beeped I checked my cakes to find out that they were thin and appeard to be dry. In fact, they hadn't even spread out!
I went over and over the recipe and couldn't figure out what could have gone wrong. Later I was relaying the story over the phone to my aunt when I realized I hadn't put in the two cups of sugar! D'oh!
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