tag:blogger.com,1999:blog-5962744940069464684.post4867281813347446957..comments2017-05-03T04:16:35.073-04:00Comments on Southern Gold Leaf Cakes - cake is our passion!: Baking substitutionsVeronicahttp://www.blogger.com/profile/10690899609409699915noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5962744940069464684.post-3698413571802049722010-11-04T21:24:15.183-04:002010-11-04T21:24:15.183-04:00If there was no egg substitute used then that expl...If there was no egg substitute used then that explains the falling-apart thing that happened. I would be surprised that they were still moist, since you didn't add the oil, but cake mixes have hydrogenated oils added into them, so there was probably still enough fat in the mix that it took care of that. I bet you'd have a different result if you tried this in a scratch recipe, but I don't think that there would be much of a difference if oyu used a regular soda with a mix!A Cake To Remember LLChttps://www.blogger.com/profile/18356964858985453570noreply@blogger.com