The reviewer gave this recipe 5 stars. This recipe averages a 3.33 star rating.
Reviewed: Feb. 27, 2009
This is a VERY good low sugar recipe.What I liked best about this one is most low sugar recipes tend to cut out fat as well making a very dry cake, this one did not.
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Cooking Level: Expert

Home Town: Portsmouth, Ohio, USA
Living In: Waddy, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.33 star rating.
Reviewed: May 13, 2006
I used 2 1/4 cups of All-purpose flour for this one, and decided to substitute the sugar substitution with (you guess it) granulated white sugar, and finally, replaced the cream of tartar with 1 1/2 teaspoons of vinegar. It's rather dense, and tends to go well with coffee or tea. The cinnamon and chocolate did actually come together well in the end. The recipe is however flawed, as there is no indication of where the flour mixture is to be added (I added it along with the cold water/vanilla). Of course, no cake is complete without icing-- so I used a maple-syrup-meringue one for sandwiching and covering. Very good indeed.
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 3.33 star rating.
Reviewed: Dec. 12, 2002
Sugar substitute brings it down.
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