Exploding Cake

Last week when my mom was here, I decided to bake a cake from scratch because we both love sweets. I should have known that 1/2 cup of baking soda was too much, but I obviously wasn't thinking. Four minutes after I put the cake in the oven, I started smelling something. I turned on the light and saw that the cake was already rising. I thought, "Wow! That's really fast." But then fifteen minutes later when the cake started exploding, I knew something was wrong. This would have been a ten foot high cake if I had let it keep going. HA! The recipe called for 1/2 teaspoon. This is why you should ALWAYS proofread when copying a recipe (or anything else for that matter!). I'm a big fan of proofreading. Here's the exploding chocolate cake.

I made another one a few days later, and it turned out great!