PJ Hamel, post author

May 5, 2014 at 9:11am

In reply to by joanne (not verified)

Joanne, all I can think is that the acidity of the ricotta or sour cream is reacting with the leavening, and raising the cakes just a little bit higher. Other than that, I really don't feel comfortable commenting on boxed cake mixes, since it's hard to say what other kinds of chemicals they include. I think, if you follow our recipe here, you'll get a cake that's far better than "heavy and grainy." Good luck - PJH
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