I just tried a 6" chocolate cake. The recipe called for 320 degrees for 35 minutes.
However, the center was still wet. I put it in for another 10 minutes, and it felt good.
I took it out, and found the bottom was still wet. Put it back in, bottom side up, for another 7 minutes.
I let cool, cut in half, and the center was still gooey. Yet another 5 minutes.
My recipe had banana and buttermilk in it. Could this be the reason why it took SO long to bake?

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