Bundt cakes usually aren't as
moist as layer. It takes
so long to bake them through,
that they get dry around the
edges. Especially if it is
a dark coated pan, it will
attract the heat even more
and make a thicker crust.
To: [EMAIL PROTECTED]: [EMAIL PROTECTED]: Sat, 3 Feb 2007 13:01:08
+0000Subject: [CAKE-RECIPE] ANYBODY WITH A GOOD MOIST CAKE RECIPE?
HI GROUP. I'VE BEEN MAKING
CAKES FOR MY SON. HE
COMPLAINS THE CAKES ARN'T
MOIST ENOUGH. I PUT PUDDING
AND SOUR CREAM IN MY RECIPES.
I USE BETTY CROCKER W/PUDDING
IN THE MIX. I ALSO USE WINE.
HE SAYS ITS NOT MOIST ENOUGH. I USE A BUNDT PAN. ANY SUGGESTIONS?
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