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In reply to "Miriam".Ive been a mixer for 20 years for Sara Lee and i totally agree with her comment, the reason it is so dry now is because quite simply it comes down to money.Years ago the cakes were made with all butter recipes, then they became part margarine,then half, then full margarine now.Put simply if we kept those original ingredients in still the cake would be much more expensive and people just dont want to pay big bucks for a simple cake. And yes it is a shame.
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