Copied from Cake Central via edencakes
This recipe has been slowly modified by me until I reached something I was quite happy with. Perfect for wedding cakes, birthday cakes and cupcakes, this recipe is very easy to adjust into any flavor you want. I’ve added: orange juice (subbed for some liquid), instant chai tea powder, peanut butter – you name it! Always a very moist, fine texture, but sturdy enough for wedding and sculpted cakes.
Can i make it without eggs ?? and if i can what else i should use for making this egg less ?
Thanks June Kowalczyk, In this link very nice information is. I will try it, :)