This bundt cake came out great. I reduced the recipe to 12 servings since I did not need 16 servings and used 3 entire eggs. I did not have buttermilk on hand so I added a tsp of lemon juice to fat free milk instead. I let the cake sit in the fridge overnight and topped it with a chocolate ganche, fresh strawberries, raspberries, powdered sugar, and served it with raspberry sauce.
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