I got a recipe for cake and it tastes pretty good before going into the oven, but once it comes out, it's really dry and hard. I was watching it cook and noticed there there were little pockets along the edges were steam was coming out. I did add water while mixing the batter.
I started looking for other recipes to compare. I noticed some differences. First of all, there is no butter. Does butter help make it less dry? Second, there is no sugar, but I can't see that causing this problem. The third difference, is it uses cottage cheese instead of milk.
If I get rid of the cottage cheese and use milk, think that would fix the problem, or does butter and/or sugar need to be added?
I started looking for other recipes to compare. I noticed some differences. First of all, there is no butter. Does butter help make it less dry? Second, there is no sugar, but I can't see that causing this problem. The third difference, is it uses cottage cheese instead of milk.
If I get rid of the cottage cheese and use milk, think that would fix the problem, or does butter and/or sugar need to be added?