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Showing 1-3 of 3
on August 01, 2009
This cake is the best cake I have ever made and eaten! It is so moist, tasty and absolutely scrumptious!!!!! My sister requested it for her birthday and she wasnt dissapointed. Everybody who tried it loved it! I highly recommend you try it. I did substitute half the flour with wholemeal flour and the pecan nuts were a great addition. I look forward to making this cake again very soon.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 26, 2007
This is a terrific cake - moist and full of flavor, even without the nuts. For the topping, I eliminate the milk, spread the topping over the cake hot from the oven, then BROIL the cake for just a few minutes to brown.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef @Oz
on May 06, 2007
Although I have not made this cake, I often use an almost identical recipe which is fabulous. The only difference is I don't add the salt and I never use nuts. It is a wonderful moist sweet cake. I have made the topping here which works well. I also make a version with white sugar, another 2 Tbsp of milk and 2 cups cocunut. Beware that you will have a lot more mixture. For some reason, my topping only about 10 minutes of cooking.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1513 g)
Servings Per Recipe: 1