Angela Wright Pineda's Blog – February 2010 Archive (1)

I developed this technique over 25 years ago. It was published in Cooking Pleasures Magazine in 2004.

You can use this on any cake scratch or box mix, or doctored box mix, with the exception of Angel Food Cake. The thing that most people don't realize is the the steam that is created during the baking process is what makes a cake moist and retains the flavors of the cake. If you let that steam out by cooling on the countertop you lose moisture and most importantly you lose the…