Great looking cake . . .
because, in a photo,
you can not see the "wriggling/jiggling" center.
Well, at 40 minutes, the center was REALLY jiggly, even though the cake was a nice golden color. We left it in 10 more mintes, not as jiggly, but getting darker. At the end of 60 minutes, I tolk it out, didn't want the top to become brown, and, I thought, it might set up/firm up, in the 3 hour cooling period.
Surprise, it didn't! The part in the middle that is cracked, was till rather liquidy . . . but the cake itself was AWESOME! While baking, the batter separates into three parts . . a thick cake on the bottom, a custard-y center and a light cake on top.
We ended up with the three layers around the edge, and the custard layer was not formed in the middle so we just added it as a topping to the servings we had . . SO GOOD! Will try again and see if I can make it work out on the 2nd try.
MAGIC CAKE RECIPE