I've been using this cake recipe since I was 8 years old, but am frustrated by the inconsistencies (short, sinking layers). I was researching modifications before I attempt my daughter's teapot cake, and ran across 2 things to try:
1) use sour cream in place of milk
2) I've read that bleached all-purpose flour can hold more liquid than un-bleached. I've been using unbleached flour in my baking, to avoid unnecessary chemicals.
So, I could try using both sour cream and bleached flour, but was hoping those that have good results using the unmodified recipe, could tell me if they use bleached, or unbleached flour? Also, if you do modifiy the recipe with sour cream, which flour do you use?
I leary of trying both at the same time, and ending up with too dry of a cake. I only have enough of my expensive cocoa (that I purchase in another state), for 2 batches!
One last thought - for those who modify the recipe, can others tell there is a difference in taste/texture?
Thank you in advance!