Dave Smith wrote:

> Wayne Boatwright wrote:
>
> >
> > >> If the cake doesn'y fall, it'll be fine.
> > >
> > > why would it fall???
> >
> > Cakes baked with twice as much sugar as called for will typically fall.
> > The structure fails.
>
> Don't cakes with a lot of sugar usually also have a lot of egg?
>


Of course as a courtesy the OP could have printed out the recipe they used.
But of course they did not...so I really wonder what sort of "help" they
expect to receive?

--
Bet
Greg