does someone know of a recipe to make a replica of the cake that Sam's Club sells? i havent found one that stays soft when left overnight in fridge.
Tell the Sam's clerk how much you love their cake. Then ask which brand cake mix they use.
And use an icing that's 100% shortening with no butter.
Have you tired a doctored mix? http://www.cakecentral.com/forum/t/647024/grocery-store-cake-recipe-anyone
if you want a recipe that will be soft out of the fridge then use oil in it don't use butter -- cakes made with butter do not relax or soften back up from fridge to room temp -- they will soften back up if you microwave them for a few seconds but of course after icing it that's not practical so the oil versus butter thing is a big part of it --
my scratch white and yellow cakes use butter so i use doctored mix for tier cakes -- i just make the scratch cakes for family --- doctored mix is a work horse formula that i always appreciated for schleppping cakes in & out the fridge for decorating -- i nearly always use fillings that need to be fridged too so that works like crazy for me
i use self rising flour in mine so it's not heavy -- it's perfect
I second the oil based cake.......the chocolate cake recipe from Hershey's stays soft......I substitute the recipe with a high-end cocoa powder (callebaut) but the recipe turns out a really great choc cake that stays very moist.