i was wondering if anyone knows if i will completely screw up this cake (http://www.marthastewart.com/page.jht... and clickable below) by substituting sour cream for the milk.
i have made it twice before, and the flavor is very nice, but it has come out a bit dry. my oven sucks, so the dryness is probably due to that and baking it too long, but i thought the sour cream might make it a bit more moist. however, i know that sour cream adds acid and i'm not sure what that will do to the recipe.
also, i'm going to be turning it into cupcakes this time. are there any rules (besides dramatically reducing the baking time) about morphing a cake recipe into cupcakes?
thanks for any help,