This may or may not help you. If you have a cake that is either too fluffy, or too dry, you can firm it up, and moisten it by adding flavored Jello to the cake. Simply pick an appropriate flavor that will work with the cake flavor. For instance, cherry or strawberry Jello works with chocolate cake. Lemon works with lemon and yellow cake. You just bake the cake, dissolge the Jellow in boiling water according to package directions, and while the cooled cake is still in the pan, slowly pour the entire liquid Jello all over the cake, letting it soak in completely. Then, refrigerate it for 2 to 3 hours. It makes the cake wonderfully moist, and suprisingly, the Jello doesn't actually gell, though it does firm up the cake. If you don't want to alter the flavor of the cake, use unflavored gelatine to add moisture.
Other things you can do if your cake is too dry; add 1/4 cup of either cooking oil or mayonaise to the batter. If making a spice or carrot cake, add 1/2 cup apple sauce to the batter.
A great cake mix is to use the Libby's Pumpkin pie recipe found on the 15 oz. can, and add three cups of flour with 2 tbs. couble-acting baking powder to make a wonderful pumpkin cake.
Hope these ideas help.
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