I LOVED this cake. In fact my whole family did, and my mother couldn't stop taking slivers of it! I used the Betty Crocker yellow cake mix which is slightly less than the 18.2 oz, I believe it was 15.8 or around there. I just cut back a tiny bit of oil and a little less water than the recipe calls for. I also ended up grabbing cook & serve butterscotch pudding instead of instant, but I had no problems with using the cook & serve. The cake rose perfectly and was marbled with beautiful ribbons of brown sugar. My only issue was the brown sugar topping had far too much of it. I ended up having about 1/2 a cup left over of the brown sugar mixture because I felt if I had added all of it, the brown sugar would have been overwhelming. My result was a nice, rich cake with a great flavor and not overly sweet. I lightly frosted half of it with a coffee butter icing that I found on this website and it turned out delicious! I baked it 15 minutes less than the recipe states, if I had baked it any more, it would have been crispy and burnt on the edges. Keep an eye on the cake because after 30 minutes in the oven, it starts to bake quickly!
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I LOVED this cake. In fact my whole family did, and my mother couldn't stop taking slivers of...