Hi everyone, I just put a Irish Cream 10 inch cake in the oven about a half an hour ago and just realized that I forgot to add the 1/4 cup of oil that was in the recipe, is it going to make a big differenc to the cake, it is rising fine but I am worried that it is going to be dry, should I spray some sugar syrup on the cake after it is done? Any advice would be greatly appreciated!
Does it have sour cream in the recipe? That will usually work in place of the oil.
No, no sour cream, but 2 cups vanilla yogurt, 1 and half cups Irish cream Baileys and 1 cup Irish cream creamer and 8 egg whites, think it will still be moist?
At only a quarter cup of oil, I think it will be fine. Check it at the minimum baking time... it will probably be done. Just don't let it over bake. Sounds YUMMY!
Thank you, I was worried there for awhile First time making this recipe, it sure smells good
I think you're good there The yogurt will do the same as the sour cream, and the Bailey's and the coffee creamer all have some fat.
Sounds like ur using a version of the wasc. Should be ok (kakeladi's wasc doesn't call for oil and its still moist)
Thanks everyone, it turned out ok I even made some little heart shape cakes out of the left over batter and they tasted yummy! The cake will be even tastier when cooled and filled and frosted with Irish cream flavored creamer buttercream, making this cake for the gift opening the day after my sons wedding this weekend
Oh yes Zakia6, forgot to say it is a wasc version that was posted in one of the forum threads by a cakecentral member, not sure now who it was, but it is "Irish Cream Cake" name of the cake.