Can anyone recommend a recipe for a great oil (versus butter) based white cake? I am looking for one that will stand up to being a tier on a stacked cake which will also be covered in fondant. I'm specifically seeking oil vs. butter because I want something that will 'seem' more moist shortly after coming out of the fridge, as some of the filling will need refrigeration. Any input or suggestions will be most appreciated!
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1/31/12 at 1:41pm