I asked about the recipe a while back. The answers I got was just the dry cake mix with the extra ingredients added to it. I took the recipe off from here. Now I see that some add 1/4 oil and an extra egg. My cakes taste very good but the texture is strange. What should I be doing?

I always use a 1/4 cup oil and 8 egg whites (if using 2 mixes) and the texture/taste is perfect every time. HTH

thank you

The recipe I used (that I got from here) uses 4 tablespoons of oil and 8 eggs whites (using 2 mixes)

I have had nothing but compliments and repeat requests for this cake... making one right now as we speak... and it was requested after they tasted one I sent just to be nice.

http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wasc