This sounds strange and silly - but I used a Duncan Hines dark chocolate fudge box cake and it came out TOO moist. It looks beautiful, completely cooked through (I trimmed the tops and it is thoroughly cooked).

But once it hits your mouth, it practically melts and tastes like batter. Has the consistency of batter also once its in your mouth for a few seconds. I heard the term "melt in your mouth" but this does not taste or feel right. there is no consistency to the cake, you dont even have to chew it. Does not seem right. I feel like I should go back to my Duncan Hines german chocolate boxed cake. That one always came out perfect.

What happened? I followed the recipe to the T.

That's wierd. Whenever I use that mix I think it smells a little burnt. It tastes fine, but doesn't smell very appetizing right out of the oven.

When I used that flavor, I baked it a little too long (I thought), the sides were slightly separated from the pan (it was my first time using a flower nail in the pan) - but it came out really moist, except for the edges, and tasted like it was done, no cake batter taste. Everyone at work flipped over it! I used a simple syrup made with coffee instead of water to moisten the dry edges.