Reviewed: Aug. 13, 2009

Followed recipe exactly. Cake was moist and delicious - will definitely make again!

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Reviewer:

Donna

Cooking Level: Intermediate

Home Town: Prattville, Alabama, USA

Living In: Elmore, Alabama, USA

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Reviewed: Apr. 11, 2009

Simply delicious!!! I read the reviews as I always do and decided to add a sm. box of instant vanilla pudding to the dry ingredients. Also I uses 1/2 & 1/2 milk instead of regular milk.I had to use a little more milk than the recipe called for since I added the instant vanilla pudding (about a 1/4 of a cup, you can use your judgement). I also sifted my flour. It came out very very moist with a good caramel flavor. As far as the glaze I just cooked some low fat sweetened condensed milk until it turned to caramel. I then added butter/margarine (just a few pats) and added 1/2 & 1/2 milk to get it to the consistency I needed. I drizzled the caramel sauce/glaze (while it was still warm) over the cake . If you use this caramel sauce make sure you put in enough milk, once it cools it will set up pretty thick. I baked it about 5 min longer also. This is one of my favorite cakes to make now. Thanks for the recipe!

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Mrs. Zac

Cooking Level: Expert

Living In: Smyrna, Tennessee, USA

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Reviewed: Jan. 27, 2009

I made this cake and added a box of vanilla pudding in the mix and used half and half instead of the milk. When the cake was still warm I took a knife and made small slits over the top of the cake. Then I made a caramel glaze and slowly poured over the top of the cake allowing it to fill the slits. OH MY GOSH!!! This cake not only looked pretty but it smelled divine. It tasted awesome! I have much love for this recpie and will use it again...

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bemac

Cooking Level: Professional

Home Town: Pell City, Alabama, USA

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Reviewed: Aug. 23, 2008

I love this cake , this is the first time I make a cake and it was so e.z. The was only my house two days,making it again this weekend. Thank's Walt.

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Walter C

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Reviewed: Aug. 22, 2008

This cake was just ok. Not the caramel taste I was expecting. Also the cake itself was not that sweet, but that part was ok for me. I also used a caramel pecan sauce which made up for the not so sweet cake. Southern Charm in Memphis

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Southern Charm

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

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Reviewed: Jul. 12, 2008

A wonderful cake. I added a box of instant vanilla pudding to the dry ingredients to make it a little more moist.

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Reviewer:

wanda

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Reviewed: Jun. 15, 2008

VERY GOOD CAKE WITH A NOT SO SWEET CARAMEL TASTE

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Reviewer:

ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Mar. 9, 2008

OHMYGOSH!!!!!!!!!! I am a good baker, but my thirteen year old son made this and impressed the whole family. I would make this for company. It was exceptional. Moist but firm, with wonderful caramel flavor. We baked it the full amount of time and used half hazelnuts, half pecans. Could not have been better! PERFECT!!!!!

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