AI made a "practice" cake for a friends, husband and he said the cake was too dense and moist. I used a basic boxed chocolate cake extender, flour, sauger, pudding, sour cream. I even used cake flour. I wonder if using yogurt will "lighten up" the cake a bit? I can exclude the pudding to reduce the "moist".

I've never run into this before, I didn't quite know how to respon but I'd like to accommodate his request for hid 50th birthday cake.

I haven't jumped into scratch cakes, the Seattle weather is touchy and I haven't mastered it plus with 2 small children I am limited on playtime.

TIA

Save that recipe and call it your "dense Fudge Cake"  lot's of us like it.!

Make a Hersheys Cocoa cake, recipe from the cocoa can, for them next time.

maybe replace the sour cream with buttermilk?  

AThat thought crossed my mind, maybe use plain yogurt or milk instead of the sour cream. I like the buttermilk idea.

Don't add the pudding.