I made one change. Since cocoa is added to it, I couldn't see why the cocoa should just go in the batter. I placed it in during the first step, so it was incorporated into the streusel-topping. I was very happy at how this turned out. I had my piece warm for dessert. But the rest of the family was happy to polish it off cold from the frig the next morning! For best results, I suggest cutting the recipe in half and using a 8x8 square cast iron skillet. There's a similar recipe in my family that goes back generations, and one's great-great granny didn't have anything fancier. I believe it makes a great difference in a cake with this type of chemistry.
Was this review helpful?
8 users found this review helpful
I made one change. Since cocoa is added to it, I couldn't see why the cocoa should just go in...