Hi everyone!! I am new to this website, but I have to tell everyone that I am already addicted!!!
I have been tinkering around with some new recipes trying to find the ones that I like best. My question is ... It seems to me that the recipes that call for milk are more dense, not as moist, and are more easy to become dried out, than the recipes that call for water.
What do you think???
The best cake recipes are balanced formulas.
Here's a pretty comprehensive thread of CC recommended scratch cake recipes:
I highly recommend the doctored WASC expanded flavors recipe: