My wife made this without noticing "self rising flour. I tasted the cake and later the icing. I am not sure what the texture might have been with the correct flour. I analyzed the proportions used in the recipe. I have concluded the quantity of “fats” to be very high which is why the cake had a cloying mouth feel. I think the pumpkin ratio to flour is off by as much as 33%. (Too much pumpkin.) If you were aiming at pudding instead of cake, this could explain what was going on. The icing was a bit slimy while not well flavored and flat like it needed salt. Perhaps converting the recipe to use baking powder would prevent all the people who made that error from making it again. Else, Capitalize “SELF RISING”
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My wife made this without noticing "self rising flour. I tasted the cake and later the icing....