Does her edited version actually have any changed to it or just that the typos have been fixed? I've got her original changes (and variations) that she adapted off from a cake central recipe ages ago and it's pretty good.
Did it turn out the second time? I've made this cake twice and both times it was so dense, flat and heavy. I would love to see a pic of what it is supposed to look like. I have heard from a lot of ppl here that it is a finicky recipe.
I've only had the opportunity to try it once for cupcakes. They seemed to stay moist. I need to experiment with this a bit more. Try the recipe with and without glycerine to notice if there is any difference. I wouldn't use this for my chocolate cake as it is already very moist