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Banana Cake VI
I will be using this recipe from now on. I like it because it is tender and moist, with no dried-out corners or bottom. I did not use the freezer step, and it still tasted excellent. Like so many others, I found the baking time needed to be tweaked. I baked it at 275 for one hour, then at 300 for 15 more minutes. It turned out perfect. Next time I will cut the frosting recipe in half, and add some cream or milk to make it spread farther. The frosting is delish, but the amount overwhelms the cake.
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Reviewed On:
Sep. 21, 2009
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