...and I'm not sure why? I made a devil's food cake and replaced the water with Cinnamon Hazelnut creamer. The cake had a wonderful flavor, but it was dry. I used the extra egg when mixing up the batter, so I'm not sure what I did wrong. Anyone else have this problem?

<S>

I only replace 1/2 the water and I use the extender recipe, so I can't answer the egg part. I havn't had a problem with texture.

Stephaine

I only use the extender recipe as well. Sometimes I will add one cup of flavored coffee syrup instead of water for more intense flavor.

Mine was dry and I used half creamer and half milk in a white cake mix. Didn't care for the texture. Had a couple people tell me it was to dry and dense.

try adding 1/2 cup sour cream or 1/3 more water. I did notice it was dry also. I really didn't like the flavor either.

....it'll never be dry if ya use the extender recipe.....and you can still add the creamer!!!

Can some one tell me what the extender recipe is? Thank you, new to the site and love it.

I made a pillsbury white cake and replaced all the water for white cho raspberry creamer
the cake did not rise in the middle and was very dense but very moist

using the egg white recipe
it called for 1 1/4 cup water (replaced with creamer)
and 4 egg whites
( didnt have any more eggs so didnt add extra egg white)

next time I will try 1 cup creamer and add 1 extra egg