For those of you who have used this recipe, can this cake be made ahead of time and frozen? Also, can I use milk inplace of the water? I always use milk inplace of water in my cake mixes, but was unsure if I should with there already being sour cream in the recipe. I have a wedding cake in August for 300 people, and am thinking of using this. I'll probably make a practice cake ahead of time to see how it goes.

Thanks,
Wilma

I did a cake mix extender the other day with sour cream and part milk and part water for the liquid and it got rave reviews. I don't see why you couldn't use all milk if you want to. I'm sure you can freeze the cake as well. Just thaw it out well before you start decorating.