What Is Your Secret To Baking A Moist Cake?
Decorating By simplysweetcakes Updated 19 Feb 2007 , 9:19pm by simplysweetcakes
Except for a couple of choice cakes, I always start with Duncan Hines cake mix, add pudding, substitute 1 c water for milk, add 1/2 c oil (rather than the 1/3 c called for), wrap my cakes in saran wrap after they've cooled a bit (still just slightly warm) and then, just before filling, soak all of my cakes with soaking liquid. Always super moist! My new favorite recipe is the White Almond Sour Cream cake on this site, except that I have turned into a White Chocolate Sour Cream cake - and it is so moist that I won't use my soaking liquid on it - fabulously moist!!
mmichelew...care to share the White Chocolate Sour Cream Cake recipe?????????? sounds yummy!
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