This cake is so moist that I can't ever get it out of the pan. That's the only real drawback. I love this recipe. I make the coffee fresh and put two squares of unsweetened chocolate right away, so that they melt. I also throw in another dash of cocoa powder because I find that there is no such thing as too much. I also combine all of the wet ingredients together so that it is actually a two-bowl methods. Having tried greasing, greasing and flouring, and even more greasing and flouring, I say just anticipate that this cake is going to stick to the pans (I use 2-3 9" pans). Very good.

Reviewed On: Aug. 30, 2007

This is a very delicious, adaptable recipe. I used 2 cups whole wheat pastry flour and less than 2 cups AP flour. I use 4 cups of flour overall, including that sprikled on the counter. The longer you let the dough rise without getting that skin on top, the better the pretzels, in my opinion. Be sure not to roll them out too thin if you like soft pretzels. It only took 4 minutes to brown the pretzels (This could be because I live at 7200 feet above sea level), any longer than that, and they get more chewy than soft. I used canola oil and sea salt, which was good, after I realized that sea salt is much more salty than kosher salt, and adjusted accordingly. I also made cinnamon sugar with cinnamon, sugar, and a dash each of nutmeg and ginger. Definitely a keeper.

Reviewed On: Aug. 30, 2007

Really good cakeness. Reducing the white sugar to 1 cup and adding 2/3 cup brown sugar was a great suggestion. Whole wheat party flour worked great and I left out the walnuts. I forgot the salt, so I just added some to the glaze, which turned out really well. So moist and delicious,

Reviewed On: Aug. 4, 2007