Ok, so I made this a few days ago...
It turned out ok...but a *little* dry. It could be because I miscalculated the butter, and put in a tablespoon or two less than what it calls for.
Do you guys think that could be the reason? Or is that too little to make a difference.
Also, would adding oil to a mix that calls for butter be a bad idea? I'm looking for a really moist cake, and I really liked the mix I made this weekend. I'd like to try and tweak it, rather than search around for other recipes.
Oh, and I said I would post pics. But the decorating was so horrible (yes, even more so than my first attempt) that there was no way.
TIA! You guys rock!
Since the recipe description points out 'reduced fat' that is likely the cause of the dryness. I think using some oil and some butter would be a good thing.
Also, if the cake is still on the dry side, you could always opt for a little simple syrup-with or without flavor
Thanks so much!
I'm trying it again this weekend for my mom's birthday...I'll throw some oil in there and see how it goes.