All right... I've got this chocolate pound cake in a 9-inch cake pan. (The recipe called for a 10-inch pan.) It's been in the oven at 350 for about an hour and a half, but it's been in a warm oven (for 1/2 hour at 325) for a total of two hours, now, and it's still wobbly--seriously wobbly. Middle-of-the-Atlantic-wobbly.
Why won't it bake? The recipe didn't call for a tube pan... Oven is now cranked up to 350, and this is the temperature on the oven thermometer.
Troubleshooting suggestions? Should I just let it bake for as long as it needs, or will this kill most of the flavor?
The recipe indicated that it should bake at 325 for 1 hour and 20 minutes, but this is proving to be too low and too slow.
Ye baking hounds, help a girl out, please... Thanks in advance!