Yum Yum Yum! This cake was so tasty. It was cakey, yet dense and moist and great flavor. I can easily see this becoming a staple in my kitchen. I made some adjustments to the recipe as others suggested. I added salt, decreased sugar to 1 1/4 cup, increased the vanilla to 3 tsp, and increased the sour cream to a 1 cup. I used all-purpose flour so I made sure to use a little bit less than what was written in the recipe and I also made sure to sift it twice. I baked it in an 8x8 pan instead of a loaf pan at 350 degrees but may reduce the heat next time to avoiding over-browning.

Reviewed On: Aug. 7, 2008

This cake is divine! So moist and tasty. Do not skip the frosting step, it compliments the cake perfectly - it is just not the same cake without it. I have made this cake several times and it has been consistently successful. Just a couple of suggestions: I use a little over 1/4 cup of cocoa powder, instead of 3 tbls. Do not burn your frosting. Properly butter and flour your pan beforehand (I use a 9X13 pan). Do NOT overbake. Take out while still slightly moist on the toothpick (not clean like the recipe says). I shut off oven and let the cake sit in for 5 min max after the slighly moist point. and ENJOY!!!

Reviewed On: Mar. 7, 2007

Great recipe - the dough is delicate and tasty and can be filled with any filling you can dream up. I made mine with mashed potatoes and carmelized onions. I had to cover my dough with a moist paper towel while making the perogies because it began drying out. Also, a note of caution - when freezing perogies place on a lightly greased plate or cookie sheet. I didn't do this and mine stuck to the plate.

Reviewed On: Dec. 15, 2006