On Sun 01 May 2005 11:08:27a, Dave Smith wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>>
>> >> If the cake doesn'y fall, it'll be fine.
>> >
>> > why would it fall???
>>
>> Cakes baked with twice as much sugar as called for will typically fall.
>> The structure fails.
>
> Don't cakes with a lot of sugar usually also have a lot of egg?

If it's intentional.

--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974