i only changed one thing, i baked them in a covered casserole pan, 300 degree oven for an hour and a half, basting a few times. very rewarding!

Reviewed On: Nov. 1, 2009

My mother made a cake very much like this one when I was a kid. It came out awesome! One word of advice tho, this cake, for some odd reason, it needs to sit for a good day or two before it is moist. When it first comes out of the oven it is a bit dry. I think the pudding mix just has to sit or something. Because by the next day it is so moist and oh so good! So be patient and make it the day before you want to serve it. Well worth the wait.

Reviewed On: Oct. 10, 2009

Very good recipe. The things that I will tweak next time do not effect the rating. The sauce is good but it was a bit too sweet for us, I will add a touch more vinegar next time. And I need to play with the temperature of the oil or the thickness of the batter. I had a small issue with the batter not adhering to the chicken. But the flavor overall, awesome!!! Just like chinese take out! and no msg!

Reviewed On: Oct. 10, 2009