Re: Sour cream in cake batter?
The only thing I can think of would be under mixing the batter.
Sour cream, yogurt, mayonnaise...basically they're just additions to make the cake more moist.
I don't add any of them anymore unless I'm making a scratch recipe that calls from them. I find if I get my cakes out of the oven just right before they test done, they're plenty moist enough.
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