And use an icing that's 100% shortening with no butter.
Have you tired a doctored mix? http://www.cakecentral.com/forum/t/647024/grocery-store-cake-recipe-anyone
if you want a recipe that will be soft out of the fridge then use oil in it don't use butter -- cakes made with butter do not relax or soften back up from fridge to room temp -- they will soften back up if you microwave them for a few seconds but of course after icing it that's not practical so the oil versus butter thing is a big part of it --
my scratch white and yellow cakes use butter so i use doctored mix for tier cakes -- i just make the scratch cakes for family --- doctored mix is a work horse formula that i always appreciated for schleppping cakes in & out the fridge for decorating -- i nearly always use fillings that need to be fridged too so that works like crazy for me
i use self rising flour in mine so it's not heavy -- it's perfect
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