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Butter recipe cake mixes dryer??? - Page 2

post #16 of 18
llj68- I know this may sound like a stupid or nosy question (and it's not meant to be offensive), but do you cut the butter into the dry ingredients (like when you make biscuits or pie crust) or do you melt the butter and then pour it into the cake mix?
I wonder if that would make a difference, because I melt the butter and like I said, my cakes are not dry.
m0use
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post #17 of 18
are you kidding? icon_surprised.gif that is my best and moistest cake i've ever made. all my customers who've had it say nothing but good things about it. i'm curious, what brand did you use??
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post #18 of 18
so buttermilk helps the cake rise more? 50/50 or 100%?
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