Reviewed: Aug. 26, 2004

WHAT A JEWEL OF A CAKE. THIS IS A WONDERFUL MOIST CAKE. FOLLOW THE DIRECTIONS TO THE T AND YOU WILL NOT FAIL. ONLY THING IS. IF I WERE YOU I WOULD DOUBLE THE CARAMEL ICING RECIPE BECAUSE YOU WILL EAT 1/3 OF IT BEFORE YOU GET IT ON THE CAKE. I USED REAL BUTTER IN THE ICING INSTEAD OF THE FAKE STUFF. BELIEVE ME IT MAKES A DIFFERENT IN TASTE. THANKS FOR THE RECIPE.

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Reviewer:

NINA L.

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 11, 2004

This was _ok_, nothing more. It makes a VERY heavy cake with a batter the texture just slightly more fluid than taffy. Baking took about 35 minutes in the suggested 8-inch round pans, which I layered. Followed recipe exactly with 1/2 tsp baking powder since its measurement is left out, and chopping the apples since it never tells you to do that. I find it too heavy and rich, but if that's what you want give it a go!

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OCTOVUS

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Reviewed: Dec. 11, 2003

Wonderful cake and so moist. I added 1 tsp. of baking powder and 1 tsp. cinnamon to recipe. Cake is so moist. I also baked in a tube pan and works great.

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CISCO1

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Reviewed: Feb. 8, 2003

Jessica...I just wanted to thank you for sharing this AMAZING recipe!! I used a 13x9 inch pan instead, and it turned out absolutely delicious! My whole family loved it, and I will definitely share this recipe with everyone! Ps...the caramel frosting was to die for! I think I will use it as a dip for granny smith apple slices. Pps...in the ingredients, you don't mention baking powder, but in the directions you do. I used 1/2tsp...turned out fine. Try putting a slice in the microwave for a minute - yum yum

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Rebekkah

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Reviewed: Nov. 4, 2001

Very good! Everyone who has tried this has enjoyed it. I did add 1 1/2 tsp cinnamon to the cake for additional flavor. Also baked it in a 9 x13 pan for approximately 55 - 60 minutes. If you want to tone down the sweetness, top with whip cream or ice cream instead of the frosting. Delicious either way.

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JOANN K

Cooking Level: Expert

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Reviewed: Sep. 30, 2001

This is a wonderful, rich, moist cake. I brought it to a ladies' tea and I had people begging me for the recipe! I made it in a bundt cake form (which took twice as long to cook) and then drizzled the icing over the top and poured the rest down the middle. Yummm!!!!

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