I recently made this cake and after it cooled in the refrigerator for 2-3 hours i found it still very moist to frost. I used the Whiped Cream Chesse frosting and microwaved it for 1 minute and poured it in the center and around the cake i pipped it with the star tip.
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gypsybaker (3 discussions) on Oct 8, 2011 at 10:40 PM
Just use whipped cream - that's the best. Still don't know if this cake should be baked in a smaller pan (8x8 inch) or larger (9x13 inch). The box says larger - this website says smaller. Guess I'll go for the smaller. I'm also going to refrigerate it overnight to let the milk completely absorb into the cake, as a Walmart reviewer recommended. Will report back.
