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Reviewed: Aug. 22, 2008

Oh My Goodness this is so good. I didn't have any rum flavoring or butter flavoring so I used 1/2 c real butter and 1/2 cup margarine and 2+ tsp real rum for sauce. This sauce is really good over vanilla ice cream too. I used Fuji Apples and pecans. YUMMO. It did take another 10 minutes to cook and I used a Pyrex dish so I was surprised it took longer.

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Reviewer:

CLMITCHELL

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Jan. 2, 2007

Delicious served warm with a scoop of Vanilla icecream.

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CYBERGIFTS

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Glendale, Arizona, USA
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Reviewed: Oct. 10, 2006

this is a very yummy cake, was a big hit

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Reviewer:

peggy


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Reviewed: Mar. 19, 2003

Oh my goodness! I substituted walnuts for the pecans and didn't use the butter flavoring... but oh, my... what a wonderful thing! At first I was a bit nervous because the batter was quite stiff - more like a dough than a batter. My company LOVED this. My daughter insisted that folks try it without the sauce (or whip cream!) stating it was just as yummy without. She was right! Thanks for a great recipe!

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Reviewer:

KCHAMIS


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Reviewed: Nov. 22, 2002

This is added to my favorite cake recipes. I recieved many compliments. We loved it!

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Reviewer:

MPJ


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Reviewed: Nov. 22, 2002

I dared to exchange the rum flavoring for the real thing, medium priced golden rum. It was delish! I scaled it down to 8 servings too, cause I wanted to share with family and friends, and not have too much left over, in case I got midnight cravings. heehee

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Reviewer:

JUDYRAMIREZ


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Reviewed: Aug. 29, 2002

I had to cook it 70 minutes, not 40. It turned out very moist and tasty.

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Reviewer:

CHANNIE


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