OK - I made a scratch Martha Stewart recipe - from the most recent magazine - it is the devils food batter for the big Halloween cake - anyway, it came out FAB! I put the layers in the freezer about a week ago and am defrosting them now. I am thinking of using a sugar syrup because lately I have been unsatisfied with my cakes - too dry, but I haven't really done this before. Is just a plain syrup good for a chocolate cake? It is for kids, so I can't do any liquor. Also, when I took one of the layers out of the freezer, it had been smooshed - will it "pop" back up as it defrosts? Thanks!!!
It's probably too late to help with the moistening syrup. If it's not..let me know. I've got a good moistening syrup recipe that I'd be happy to share! Would you mind to share the Martha recipe?