On Jul 4, 10:07*pm, zxcvbob > wrote:
> I was looking for a recipe for a substantial layer cake, and I found
> one that I *almost* like. *I've made it twice now, and instead of
> using chocolate frosting once I frosted it with whipped cream and
> coconut, and the 2nd time I used whipped cream and fresh
> strawberries. *(a pint of heavy cream and a cup of powdered sugar)
>
> Both times the cake tasted great but was too dry. *Do I need to add
> more milk, or another egg, or some butter? *Maybe 1/4 cup less
> flour? *I watched it really close this time to make sure I didn't
> bake it too long (35 minutes at 325° in a glass 10x15" pan) and I
> don't think that was the problem. *Something is wrong with the
> proportions:
>
> Grandmother's Layer Cake
> (I don't know whose grandmother)
>
> 2/3 cup shortening [I used coconut oil]
> 2 cups *sugar
> 2 eggs
> 1 tsp. vanilla
> 1 3/4 cup milk
> 3 cups self-rising flour
>
> Cream shortening with half the sugar, gradually add the remaining
> sugar. *Add eggs and beat. *Stir in vanilla and milk. *Add flour and
> beat 300 strokes. *Grease and flour 3 round cake pans. *Pour in
> batter and bake at 350° for 30 minutes. *Frost with Chocolate Frosting:
>
> Chocolate Frosting
> 1 pound powdered sugar
> 1/2 cup milk
> 1/3 cup cocoa
> 1/2 stick butter (1/4 cup)
>
> Melt butter. *Add cocoa; mix, then add sugar and milk.

I'm guessing it's the substitution of coconut oil for shortening. Is
that a 1 for 1 to crisco type shortening? I'm not familiar with how
coconut oil behaves in baking.
I would try it once with the shortening just to see if it's dry when
prepared as written. I just noticed the recipe is written for round
cake pans, but you made it in a 10 x 15 glass pan. You may be baking
it so long to get it done all the way through that it dries out.

Less flour will make it denser. I don't think you'd want that. I think
it's the shortening but honestly, you changed 2 variables so it's
really impossible to know which one is the culprit. I recomend making
it once as written (shortening and 3 round layer pans) to see how it
is supposed to turn out before tweaking a baking recipe.

People's tastes vary, so maybe that's just how the recipe works. If
anything, I would increase fat before I increased moisture. Maybe 2
tablespoons of butter will save it. (or 3/4 cup of coconut oil, rather
than 2/3)