sweetcakes
Posted 22 Oct 2008 , 2:25pm
post #1 of 2
I know many of us make this recipe, i have for years, but yesterday i completely forgot to put in the sour cream and the cake was in the oven before i realized i had left it out, so i let it bake. it took longer to bake, but did bake real even. after it cooled i leveled it (I always cut off the top)and the texture looks normal and it tastes just as good as the complete recipe. i did notice it felt abit firmer, which could be good for carving. so now im wondering how others cakes have faired when you left out an ingredient?
1
reply
Quote by @%username% on %date%
%body%