Reviewed: Jan. 12, 2013

THIS. IS. THE. BOMB.

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Reviewer:

jen

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Garner, North Carolina, USA

Reviewed: Sep. 16, 2012

This recipe was delicious and rich! Thanks for sharing! I had to change one thing and that was only because my sons' schools are "nut free". I put coconut in the icing instead of nuts, and it still came out wonderful!! Thanks again!

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Reviewer:

heathermamao4

Reviewed: Jul. 27, 2011

It was yummy, but kinda dry and it didn't keep well.

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Reviewer:

Nomi

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Reviewed: Jul. 17, 2011

Yum!! I used 1 stick of regular butter and 1 stick of 50/50 Smart Balance... I omitted the nuts on the frosting, too. Didn't have a jelly roll pan so baked cake in a 9 x 13 and it took about 25-30 minutes instead. We LOVED this cake -- the cinnamon in it was just the right touch, and the cake was moist and delicious. We served it with french vanilla ice cream. This was my husband's 40th birthday cake, and he said he'd happily turn 40 again next year if it means more of this cake!

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Reviewer:

TENSMOM

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

Reviewed: May 25, 2011

Delicious moist cake. Read reviews about how it is not a sweet cake and agree. I like the cinnamon, adds a unique taste. Frosting didn't make enough to my liking. Would make again!

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Reviewer:

Beachbaby 72

Cooking Level: Expert

Home Town: Midland, Texas, USA

Living In: College Station, Texas, USA

Reviewed: May 22, 2011

Excellent. I made some variations on the frosting. I browned the butter, and instead of using confectioners sugar I used 1/2 cup brown sugar and brought it to a boil after mixing in the sugar. My guests couldn't get enough of them.

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Reviewer:

Lisa6

Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

Reviewed: Apr. 19, 2011

I loved this cake--moist, tasty. I don't like using sweetened condensed milk, so might have to figure out a replacement next time. I lessened the brown sugar (I always lessen the sweetener in sweets). I am a spice cake fiend--just about everything I bake has one or more spices, so I loved the addition of cinnamon (which also helps regulate blood sugar so is good with sweets!) but my chocolate-loving father said "that's not chocolate cake, that's a spice cake"--so be forewarned this is not a decadently rich chocolatey cake. I love it, though!

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Reviewer:

Holiztic

Reviewed: Mar. 30, 2011

I used almond extract instead of vanilla. I also left out the walnuts. Thank you for the recipe.

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Reviewer:

lovetotravel

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

I made this cake for my daughters birthday and it was a big hit. My Mom is a wonderful cook and gave me rave reviews! I did cut the cinnamon down to 1/2 teaspoon. I also used butter instead of margarine.

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Reviewer:

debadeb

Cooking Level: Intermediate

Home Town: Taholah, Washington, USA

Living In: Hoquiam, Washington, USA

Reviewed: Mar. 16, 2011

I liked this cake, my partner loved it, he can't stop eating it! The only slight niggle with it I have is the cinnamon. I absolutely love cinnamon but am not keen on it in this recipe. I made the cake as given but next time I will omit the cinnamon and add some grated orange zest to the cake mixture before baking and some orange juice to the icing. One other thing, rather than greasing the cake tin, I lined it with baking parchment to ensure the cake came out cleanly.

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