) Im doing a smores cake for taste of the bayou and I have to have 600 samples so I was gonna make 600 mini cupcakes and since its so many I gotta bake a little in advance so I was just wondering what I can do to make them extra moist so they will not dry out before the event...im looking for any advice on this even can I spray them with sugar water before I decorate them at the event because I was going to bake them here then decorate at the event.....So help please...lol.
I also use a recipe from a Hershey's container....... the "Black Magic Cake". It is super moist and yummy. Even if I accidentally overbake it......still perfectly moist and wonderful. Everyone loves it and friends/family make up excuses to request it. I even had a girlfriend who prides herself on her cooking and baking sheepishly tell me one day.....your chocolate cake is better than mine! 
So easy too.....I hardly feel like I can take credit. Give it a try.
Heather
I agree about the cake on the back of the Hershey's box. I think the boiling water and oil makes it soooo moist. I have been making it for over 20 years now and never had a complain, but ALWAYS compliments! It freezes perfectly too!
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