Originally Posted by giraffe11
I am still wanting to try the new version of Sylvia's. Is 1/4 c of additional milk enough to keep it moist, in your opinion? I know several people had commented that her orginal cake was good the first day and then got dry after that.
I haven't had that experience, giraffe. In fact, I over baked it once by about ten minutes when I accidentally unplugged my microwave (which I use as a timer.) It was perfectly moist for the three or so days before we finished it off. I didn't perceive any change at all over that time.
I'm convinced that there's some simple difference in how the two camps are making these two recipes. Something so simple and obvious that nobody's seeing it. Think about it. The folks who love the new recipe all have the same problem with the original. The folks who love the original all have the same problem with the new version.
I suggest you go ahead and try both giraffe. Maybe you will be the one who can shed some light on this mystery.