I even followed the suggestions to try to get this moist, but it didn't work. To start, I used a full stick of butter, instead of shortening. Cut the sugar to 3/4 cup, used buttermilk, and even dropped in some oil... Nope, it was dry and fall'y apart'y. The glaze, I decided to skip ALL the water, to keep it thick. It's good 'n' sweet that way, but gritty and there's not nearly enough. If I didn't make my version of the glaze, this would be in the trash, but since I did - we'll eat the crusty, glazed outer edge and chuck the rest.
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