I used this recipe for the wedding cake I made for my daughter last weekend. It seemed kind of drt with just 1/2 cup of water as the recipe calls for ( the white cake mix calls for 1 1/3 cups of water ) so I added the water that the mix calls for and it was perfect. The cake stayed very moist and it tasted delicious. I had many compliments on the taste. So if you're thinking of using that recipe... 1/2 cup just could not be right, must have been a typo.

I use this recipe all the time, and have never had any problems with the cakes being dry. I follow the recipe, except I use whole eggs instead of just the whites. Perhaps that makes up some of the difference in liquid? I love this recipe, it makes a great cake for carving!!!