So.... I'm going to try Toba's recipe again this week and add a cup of prepared pudding to the mix to see if it makes it any moister. I did this today (added a cup of pudding) to Weinstock's recipe (hoping it would mask the taste a little). It turned out very nice and moist but still had that flavour that I don't like. (Please don't tell me that it's not from scratch if I add pudding because I don't want to hear it!)
I've been reading Buddy's Cake Boss book and he actually found their cake recipe a bit dry too, so after his father passed, he had the idea of putting pudding into the cake (he used their custard though because that's all they had on hand). I tried his custard recipe and really screwed it up (maybe I added too much milk by accident, I was watching my two-year old at the same time) so I'll stick to instant pudding mixes for now.
I hear people on here say that if you find the right scratch recipe, it shouldn't be dry and it's a chemical reaction blah, blah. I've done a lot of research on it as well, so I know all about the reactions and I have been baking for years. I do think that adding a pudding or custard to the scratch mix would make it taste wonderful.. I just have to find the right scratch recipe to start with.
Has anyone else noticed this flavour with Weinstock's recipe as well, and do you know what ingredient is causing it? Any suggestions and advice would be appreciated (but please don't be rude and nasty). Thanks!