sorry this is long. I have always tried to make my cake more moist, and I have read so many tips but I'm not sure what I'm doing wrong - whether its over or under mixing or too much liquid. I try to follow the sugar to flour ratio and other tips - but I need help. My round cakes usually sink in the middle and my square or sheet cakes dome in the middle. I finally found a great recipe I loved and haven't been able to recreate it again. I have used applesauce, pudding mix (1.34oz) and a little oil to make it more moist, but I have read that you need to take away from the liquid what you add to the cake. If I'm adding 1/2 cup applesauce then how much do I take away from the milk? 1/2c? I see some recipes that call for oil, applesauce, AND buttermilk and I don't know how those cakes even stand. I've seen some websites that say dry pudding mix and half cup of applesauce or oil won't change the cake that much, but it always changes mine. I really like to make my cakes from scratch, and maybe thats why its so difficult to perfect, but I get so discouraged. Does anybody have tips or ideas or a great homemade recipe they will share that is moist and full of flavor. I just want a simple cake that I can turn vanilla or almond. Thanks CCers
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