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Originally Posted by Cheryl Davis
I am looking for an outrageous Carmeal Layer Cake -- I have one from Paula Deen's Cookbook (A Lady and Son's) but the cake layers are too dry. Any suggestions?
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How much butter/fat does the recipe call for? Does it call for sour cream? How long is the baking time? It is hard to tell you why your cake is dry without actually seeing the recipe. Sometimes when there is not enough "fat" in the batter, it will turn out dry. Sour cream helps to make it moist.