Don't open that!!

I did it. I made a cake from scratch. I used real cocoa. DARK cocoa. I buttered and floured the pan. I used a knife when measuring ingredients. The recipe sounded so good I doubled it b/c when it's called Death-by-Chocolate-anything, there MUST be twice as much!! So now I wait. And sweat. And fret. Did it matter that I missed an ingredient and tossed it in towards the end? Did I flour the pan too much? Too little? Did I fold the zucchini in properly? It's not like paper after all. Did my substitutions ( sugar honey, oil applesauce) affect the way it would turn out? Since I doubled it, I half expect to open the oven and have this huge cake come creeping out like in that episode** of I Love Lucy (best show ever, btw!). ACK!!! This is why I avoid cooking at all costs! Too many variables, most of which are my fault!! All I can say is there had better be enough chocolate in there to cover all my mistakes!
(I know, it's Friday and I'm calling this a Make It Monday post, but I haven't made anything in a while and we'll be gone Monday, so...consider me early =)!)
**PS - it was season 1 episode 25 in case you were wondering!