I have a friend whose two year old has 30+ food allergies, including nuts, eggs and dairy foods. I first made this cake for my daughter's birthday party so that he could eat the same as the other kids - what an easy recipe, and tastes like just about any other chocolate cake. I do add a splash of Wilton's fake butter flavor to make it a little richer (when I remember). Using oil instead of butter even makes it easier to stir (no 'creaming'!) so my preschoolers can more easily participate in making the cake also. I now make either cupcakes or cake with this recipe every time we are at an event at their house or vice versa. The mom thinks it's such a big deal that I make a 'special' cake just so her son can eat with the other kids, she just won't believe me when I tell her it's REALLY no big deal with this recipe!! lol. There's a 'meet the baby' party at their house for a new arrival in a couple of weeks, and we've already RSVP'd "plus cake" :)

Reviewed On: Apr. 7, 2008

Fabulous. So quick and easy, even a little elegant :). All we changed was a sub of garlic powder for the garlic salt, and we used a 10 oz pack of mushrooms instead of measuring out a cup. Used kedem Marsala cooking wine, and a pareve margarine in lieu of the butter to keep it kosher. Just LOVE this, and it's pretty good for our hearts, too :). Thanks so much!

Reviewed On: Dec. 16, 2007

Made mine in a can, posted photo for folks who can't visualize how your sample photo slices are round from bread :). Used plain soymilk plus extra 1/2 tsp sugar in lieu of the milk to make this a pareve/non-dairy bread. perfect! Super light crust slid right out of the can after baking, sliced beautifully after cooling and toasted up JUST perfectly. I'm in love!! Thanks!!

Reviewed On: Dec. 2, 2007