My daughter made this for German heritage day at school, but my family loved it so much that we make it often now! The key to having a moist cake is to wrap it tightly before it cools completely. I let it cool in the pan for 10 minutes, remove from the pan and allow it to cool 25 - 30 minutes longer - and then I wrap it tightly in foil. The next day you will have a moist and delicious cake! I also cooked it 5 minutes less (1 hr., 10 min.) when a long wooden skewer came out clean.
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