I would not use for a layered cake, it crumbled too much when cut.
The texture was nice and light, not too dense, but a little messy, because of crumbs.
However the crust on the cupcake was excellent for applying frosting.
I did make them Dairy free as well. So that might have effected the results:
I used shortening instead of butter, and Soy EggNog instead of milk.
And then made Soy EggNog frosting. It was yummy.
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