I am always debating about what kind of fat to add to my cakes. It's a conundrum in our kitchen. The flavor of butter is preferred but the resulting cake is a not so moist cake. The slew of available oils are not overly exciting. I don't enjoy the flavors of many of them and don't particularly want them in my cakes. This morning it dawned on me that heavy cream is built in the same ratio of fat to liquid that most cakes have, 40%. I went to our library and pulled out the chocolate cake recipe from Gluten Free Flour Power, though I made it with all purpose flour. Instead of using oil and buttermilk I used heavy cream. The result is a moist, rich, fine textured, and creamy cake. With one small adjustment our world changed dramatically.