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Trial & error! We learn from our mistakes don't we? I agree, changing a recipe can be somewhat of a chemistry lesson. The ingredient ratios are important. I try to make small adjustments at a time, and if you alter one ingredient- try to balance it out. Live a little & experiment! Worst case...

I ALWAYS add a few TBSP instant pudding mix to my cake ingredients- whether using a mix that has pudding added or a scratch recipe. I also measure the water or milk (I usually use milk in place of water) & oil GENEROUSLY- adding probably an additional TBSP of each. Too much oil and the cake...

The recipe I'm referring to takes all the tastey components of the tradional Tiramisu dessert and uses them in a different manner. Best of both worlds as I see it!

I've been wanting to try a recipe found on Epicurious. It is a Tiramisu wedding cake that I thought I'd play around with a little to offer as a 9" layer cake. Take a look at the site (sorry- not skilled enough on the computer to put the link in!), it looks like a good recipe.

Sour Cream adds more density to any cake mix without adding sweetness. In fact depending on how tangy the sour cream is, it can actually cut some of the sweetness. I use this a lot as I prefer a heavier vs fluffy cake. Heavier cakes hold up better if stacking or adding a lot of decorating.