Reviewed: Nov. 25, 2006

I tried this recipe after my friend told me about it. I made it for her but I used molasses and granulated sugar instead of brown sugar (1 cup mild molasses + 1 cup gran. sugar = 1 cup brown sugar)and she thought it tasted even moister and more flavorful than hers!

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Reviewer:

Irene C

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Reviewed: Jun. 6, 2002

Following the recipe as directed made something more like cookie dough. Not pourable. I had to add 1 cup water. Cake turned out very dry. Maybe needs less flour and some oil for moisture.

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SHELLEJ

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Reviewed: Sep. 26, 2001

This is a horrible recipe. It does not have enough moisture. The cake does not "pour." You can pick up the whole lump with a spoon. I actually think that the submitter must have left something out. I added milk just so it would spread and then when it was backed it had such a strong flavor of baking soda it gave everyone hartburn. Sorry

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KSOPER

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Reviewed: Jan. 15, 2001

This is a terrible cake. I am a pastry chef and followed the recipe as written, plus my oven is well-calibrated. What I ended up with was a dry, hard product that was a complete waste. Needs at least 1 cup sour cream, another egg and 1/2 cup butter. Beware!

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