Hello all! OK, in the past I have not had good experience with scratch cakes, to dry too this too that, you get the picture. Well, I want to enter a cake into the county fair this year and they require scratch cakes (my cake mix cakes I enhance and get rave reviews, wish I could just do this!) So I tried the Chocolate layer cake recipe from this site submitted by tripletmom. I tastes great but is VERY moist, gooey. The batter seems very thin, is this normal for scratch cakes. I love the rich flavor of this cake and would like to stick with it, but it is too gooey to work. Help please all you scratch bakers.
Thanks so much!
Skinnycake lady