I know many of us make this recipe, i have for years, but yesterday i completely forgot to put in the sour cream and the cake was in the oven before i realized i had left it out, so i let it bake. it took longer to bake, but did bake real even. after it cooled i leveled it (I always cut off the top)and the texture looks normal and it tastes just as good as the complete recipe. i did notice it felt abit firmer, which could be good for carving. so now im wondering how others cakes have faired when you left out an ingredient?
Thanks for the info.
I have often reduced the sugar/oil and butter amounts in recipes without any real change.
Depends on what you're making I guess.
An egg short here and there doesn't seem to matter in some recipes either.