I made this to accompany a Maraschino Cherry Cake on this site. (Going for the chocolate covered cherries thing.) Just as things got going, I had to let the dog out (Never fails!), and by the time I returned the sauce had actually boiled briefly. But not to worry! It turned out silky and thick and just the right intensity. Quick, easy, and yummy.

Reviewed On: Jul. 4, 2006

What a thrill to find this recipe on your fun site! This was my mom's favorite cake--often making an appearance at family events--but the recipe disappeared when she died 25 years ago. My sisters and I were determined to find a reasonable facsimile--but this is the REAL DEAL. The cake itself is fine-textured, moist, and oh-so-flavorful. My family isn't keen on frosting, so I served it faintly warm with a scoop of good vanilla ice cream and a homemade hot fudge sauce (Try one of those featured on this site.) Pretty fine! Could the dryness reported by one reviewer be the result of using the wrong flour-measuring technique? Be sure to spoon the cake flour into the cup and level off. Any other technique will give you too much flour and result in a dry cake. Overbaking will do the same thing, of course. Wish I could give this 4 1/2 stars.

Reviewed On: Jul. 4, 2006