Oh yeah, I meant to mention the butter/oil situation. It was explained to me this way… Butter and shortening are solid at room temperature, but oil is liquid at room temp. Your final baked goods will retain the moisture properties of the fat you out into it. So swapping out a little butter for a little oil should yield a moister cake. Hope that makes sense!!
Jenniffer White, Cup a Dee Cakes - http://cupadeecakes.blogspot.com
