I was using a Betty Crocker Vanilla cake mix (but also had looked at the Butter Yellow cake box) and mixed up the ingredients! The mix called for water, oil and eggs. Well I also threw in a stick of butter! Anyone else done this? What will the extra fats do to the recipe? So far seems denser, but in order to taste I will have to wreck the cake I was planning to fondant etc.
Am I the only person this ditzy??
Well, I cut it in half (as if to tort) and it certainly is moist. A pretty dense cake, almost like pound cake. Tastes pretty good really, but just not at all usable for the structure I need. Oh well, at least there is still time to make another one!