I made a few small changes to the recipe, due to what I had on hand. I used a half cup of butter instead of margerine for both the cake and the frosting, I added a teaspoon of vanilla to the cake recipe (I subtracted a teaspooon of water so the recipe wouldn't be affected) and because I didn't have buttermilk, I used regular milk that I soured with a tablespoon of lemon juice. I was worried that the cake itself wouldn't be chocolate-y enough but when combined with the chocolate frosting, it was just right. VERY moist cake--one of the best textures I've had in a cake in a long time.
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I made a few small changes to the recipe, due to what I had on hand. I used a half cup of...