ReadWriteLearnLove
Veteran
Yesterday I was baking a chocolate oreo cake for my son's birthday. It is a recipe I found online and ultimately it turned out pretty well, but one part had me wondering: For the cake part of the recipe, it called for adding a cup of boiling water to the batter, which made it very watery and thin. Since I've never made a recipe like this one, I followed the directions, but I'm wondering what that did for the recipe? Is it just because there were cookies on the bottom of the pan and thinner batter softened them as they baked?