I'm going to be attempting to make a Red Velvet cake tomorrow, and was looking at Paula Deen's recipe. I was reading the reviews and one of the reviewers mentioned adding 1/2 cup of unsweetened applesauce to the batter to keep the cake moist. Then several other people who reviewed it thanked the person for the tip on the applesauce, so I was wondering if this is something that works pretty well as a rule?
A couple of the reviewers said they found the cake too dry since it uses butter instead of oil, and since this is for a friend's dinner party, I really don't want to end up with dry cake, but I also really don't want to end up with some weirdo textured/flavored applesauce thing either...so when you add the applesauce you don't subtract anything else from the recipe? And it doesn't change the flavor? If I decide not to use the Paula Deen recipe (this Emeril recipe looks a little easier), could I still add applesauce to another recipe to ensure a moist cake? Does this trick work for any sort of cake?
Sorry if this is a supernewb question, I've never made a cake from scratch before so I don't want to mess it up! Any tips would be much appreciated! Thanks!