[patm099]

Hi debbiecrain,

I usually add 1/2 cup sour cream or plain yogurt to any batter that tends to be dry, even chocolate. It has always worked for me. Also, after your layers have cooled, you might want to brush the layers with a simple syrup (equal parts sugar & water boiled to a syrup) before frosting.

My friend takes her cakes hot from the oven, inverts onto a plate puts in her freezer (uncovered), frosts when frozen, thaws and eats. Have never done this but have never had a dry cake at her house. She swears by it!

Hope this helps.