I'll start by saying this cake tastes quite good, especially refrigerated with a cream cheese icing. That said, there is something very wrong with this recipe. If you try it and have problems, you're not imagining it. Either ingredients are missing, or directions are not specific enough, because as-written, the end-result will be a cake pan full of hot, liquidy goo. If you cook it 15-20 minutes longer, it eventually becomes semi-solid and edible, but caves in drastically as soon as it's removed from the oven and has a very odd texture. If you continue cooking it, expecting it to become a solid cake-like object, you will be left with nothing but a burned gooey mess. It's very strange! I recommend either "Too Much Chocolate Cake", submitted by Denise or "Chocolate Cavity Maker Cake" submitted by Caitlin Koch instead of this flawed recipe. They're the same concept, mostly the same ingredients, but result in a far better cake.
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