This is a moist recipie, when I used it to make a purse cake. I did add one egg worth of egg replacer to make it sturdier for sculpting. To make a 13 x 9 in sheet I double the recipie, to make a double layer 6″ cake I divide between two tins.
Optional Extras and Changes
How does it taste though?
I'll try to guess: it tastes like chocolate.