Thanks for this, I've been wondering this as well. I don't do any box mixes because we can't have the chemicals like aluminum and hydrogenated oil, but it's a real problem because, well, at least in the U.S., our taste buds have just gotten used to the extra moistness of box cakes! But... I don't like to freeze my cakes either....I think, if it's frozen once and rethawed, then if it's frozen again, like as in an anniversary layer, it's going to be that cardboard-refrozen-rethawed nasty cake thing. So do you just freeze it for a little while, just to seal in moisture? Or do you have to freeze it overnight or equivalent?
Another question, about pudding or oil added -- I've really thought about doing this, because my chocolate cake recipe uses some veg oil and it is ALWAYS SO YUMMY and moist. But I've been afraid to do the same with a white or yellow cake, because I haven't been doing this long enough yet to feel confident about messing with the chemistry.
How much oil do you put in, say, for a standard two 8 inch layer recipe? And do you cook it at the same time and temp as the basic recipe?
Thanks so much. I love this website!!!