When I finished mixing my pound cake batter this evening, I realized that I used an entire 12 oz. can of evaporated milk, rather than the cup that the recipe called for. Usually I make sure that everything is measured just right, except for this recipe.
I just checked the cake with a toothpick and it came out clean, so hopefully the cake will be ok. If it isn’t, what could (or should) I have done when I realized that there was too much liquid in there?
I didn’t want to start adding flour or anything because of the mixing order.