Cake not quite cooked

Nicki

Not sure if this is rescuable, but you never know!

We've moved to a new house recently, and I made a chocolate cake traybake in new oven (just a sponge cake with the all in one method). Had a friend round when it was due out, so stuck a cocktail stick in the middle, which came out clean, so I assumed it was cooked through. Didn't press the top to see if it bounced back up.

Left it in the tin to cool, then iced it with butter icing. Cut a slice for me and my friend, and realised that the sponge at the bottom of the tray was still quite slushy, so it seems that the cake wasn't properly cooked when I took it out of the oven!

Given that it's now iced, though still in the traybake tin, is there anything which can be done with it? I'll be amazed if there is, but it is a bit galling to go to the effort of making a cake to have it inedible! Wouldn't mind making it a hot chocolate fudge cake type effect, if anyone knows how to go about this, if that would cure the soggy bottom!

morganb

Could you slice the cake in half, so that you eat teh top half and then stick the bottom half back in the oven and then serve it with custard???

twink

can you take the icing off and pop it in the micro to cook through, would do a pudding

thriftlady_2

I'd serve it in a bowl with vanilla ice cream. It won't do you any harm unless you worry about raw egg -even then I should think the egg is mostly cooked.

spaghetti_monster

I just prepared the famous choc fudge pud.... some of the cake mix accidentally fell in my mouth on the way from mixing bowl to baking dish....

so I definitely don't mind eating any cake mix at whatever stage of uncookedness!

Nicki

I ended up sticking it back in a coolish (150 c) oven for about 10 mins fully iced. Cooked the rest of the way through and bizarrely the icing came to no harm at all! We intended to eat it hot as fudge cake as thought it wouldn't be worth eating any other way, but were full at the end of the meal, and when we tried it cold the next day, it tasted fine.

Thanks for all the tips.