3
replies
lionladydi
Posted 27 Dec 2006 , 3:42pm
post #2 of 4
I wouldn't think so. Would make very runny batter for one thing. I'd hate to try it and ruin the whole batter. That would be costly.
Maybe someone else who knows more than me can give you better advice.
Diane
I wouldn't try it. The sour cream is there for more than just liquid. If you don't have the sourcream, I would just make another mix. Use what you need for the cake, then use the leftover batter for cupcakes or a smaller cake. They'll keep in the freezer a long time if properly sealed up.
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