Great cake. I make it using 1 1/2 c conf sugar. It's thick, but that's how I prefer it. I tried it using the whole amount, and it poured, but really ruined the look of the cake (still tasted great). Plus it's not the same texture, so with so much cream cheese it makes the whole cake seemed undercooked. Instead I dollup it across the cake, and then marble it. Small parts sink in, and then the rest looks like cracks across the top... just like an earthquake :-). Bake it 30 min. It looks a little jiggly where the cream cheese is, but I take it out anyway. Once it cools a bit, it's perfect!!
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