Every once in a while, I prepare a standard for work like a fudge, or a carrot cake, and for tomorrow I wanted to bring in a simple pound cake. Â I prepped my standard double sizing of the recipe and popped it into the oven. Â After 55 minutes, I pulled it out and found that only the left half had cooked completely. Â I put it back in and after another five minutes pulled it out as the left half was starting to get a little over cooked and the right half wasn’t quite done. Â I cut out the done portion, popped the rest back in the oven for another 10 minutes and about half of the half had finished cooking. Â I cut this piece out again and was asymptotically approaching a properly cooked cake. Â Not quite sure what to do, I cut the pound cake into cubes, mixed in a whipped topping, made a graham cracker crust to put under it and then topped it with strawberries. Â I’d say it turned out well and have dubbed it FrankenCake.
I’m not sure why my oven wasn’t, well, obeying the laws of thermodynamics. Â Later, I did a back-up batch of brownies that cooked evenly. Â Maybe my oven feels unloved.