Use Margarine, not butter for a more moist cake. If you slice the top layers off the cakes & glaze the top with caramel simple syrup (Just bring equal parts brown sugar & water to a light boil) it will be moist. This is true of many cakes you layer. Any flavor can be used (chocolate, vanilla,...) if you use white sugar instead of brown. Also freeze cakes before cutting tops off, then after glazing topless cakes, refrigerate wrapped cakes in plastic wrap. Also, 1 part ea of oil, butter & flour worked best, blended, as the nonstick coating, then dust pan with sifted flour. came out perfect. Mine was a layered ice cream cake (Recee), so I did not alter the frosting milk part, but DO, it is runny! Start with 1/4 cup milk for frosting added slowly & see. I also used cake flour for a lighter cake, needed 2 T more cake flour. Much lower gluten & HEALTHIER. This cake doubles as a good energy dessert, great for whole family! :)
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Use Margarine, not butter for a more moist cake. If you slice the top layers off the cakes &...