Oh, I was scared for a min. I lent my book to a friend. Waaah
But I found it online. Which is better since we really shouldn't be posting other people's recipes in forums.
So here it is:
I use the pwdered buttermilk which I mix in with the dry ingredients then add the amt of water when liquid is added in the recipe. There are also buttermilk substitutions you can look up if you don't have buttermilk on hand.
I find I prefer the buttermilk recipes better than recipes with sour cream.
Even if the cake gets crumbly at the edges or corners (can happen with very large cakes), don't worry-just put it together. It will hold up great!