I have made this so many times! Love it. I always cut the butter and sugar in half, and then the entire recipe in half again and cook it in a hot cast iron skillet in the oven, when the skillet is preoiled and preheated the batter sizzles when you pour it in and makes a nice brown crust. The results are always so moist and flavorful!

Reviewed On: Feb. 15, 2009

I LOVED this cake. The batter was really thin when I poured it into the pans, but it turned out great! I didn't use the liquer, just a tart cherry pie filling and cool whip on top. My first attempt at this cake looked a bit of a mess, the cherry layer can kind of slide the cake layer if you don't know what you are doing. :) I will try to make it prettier next time with real fresh whipped cream.

Reviewed On: Feb. 15, 2009

Very Easy, I have made these a couple of times now. Tastes great and good for parties too. As is, not very hot spicy, you could add more ground cayenne as needed.

Reviewed On: Feb. 15, 2009