Thanks!! I would have never thought that the milk would make the cake heavier. Makes sense though. Also, I have been told that the "pudding in the mix" cake mixes work the best. Any thoughts about that?
I am starting my first Wilton class on thurs...I am looking for a good cake recipe that starts with a boxed cake mix. I want a white cake that is heavy and firm, not light and airy like most of the boxed mixes. Do I get this result from adding ingred. to the mix or what?? I am not great in the kitchen, but once i get my cake recipe down, that is what I will use every time!! I need some help from some of the pro's out there!!