This is a good recipe. The first time around I used a low fat soy oil. BIG MISTAKE. It came out too mushy and couldn't hold shape. I threw almost the whole cake out it was a complete failure. BUT 2nd time I used 3/4 cup of Canola oil which worked well. I used half white half brown sugar. I also sprinkled some extra cinnamon on top, which was a nice touch. I baked it for 40 mins in a 10X14 (aprox) 1" pan. A little difficult to cut, but delicious and will be happy to offer it to friends.
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