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Texas_Rose
Posted 20 Oct 2009 , 1:54am
post #2 of 5
Wrap the cake in plastic wrap and pop it in the freezer overnight, then thaw it and see if it's still too dry. The freezer will make a cake more moist. You can also brush it with syrup.
I use the WASC recipe that you can find in the recipe section here.
Have you tried the Hershey's one listed in choc cakes? There is also the "Easy Pound cake" listed under choc cakes - cake mix, add pudding, 4 eggs, 1 cup of water and 1/3 cup of oil (works well for white and choc). Both turn out really nice, great for carving and 3D cakes, moist and won't dry out when frozen!
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