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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 12, 2008
This cake was tasty and unique but it was really dense. The only thing I changed was I made it in a 13x9, but it was a really humid day so that could have made a difference. I put a cool whip frosting on it. Everyone liked it!
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cookiemonster
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Cooking Level: Intermediate
Living In: Sarver, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 18, 2008
I made these with some thin icing (powdered sugar and milk) for a b-day party and they all gone within minutes.
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brennasma
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Cooking Level: Expert
Living In: Flint, Michigan, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 28, 2008
I changed somethings around, instead of lemon extract I used 3/4 the zest of a lemon + 1 tablespoon lemon juice...the cupcakes to me were closer to the consistency of a pouncdcake. For Icing I used store-bought cream cheese icing + 1/4 cup milk + 1/2 cup cool whip + 1/4 zest of a lemon.
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The Messy Cook
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Cooking Level: Expert
Home Town: Aberdeen, Maryland, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 9, 2008
The day that I baked these, they were yummy. Once I refrigerated over night, they were SO DENSE, I really did not care for them.
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mkecupcakequeen
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Cooking Level: Expert
Home Town: Pomona, California, USA
Living In: Milwaukee, Wisconsin, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 4, 2008
These are really good. They are moist and very flavorful. Thanks!
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emmae
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Cooking Level: Intermediate
Home Town: Carlisle, Iowa, USA
Living In: Merriam, Kansas, USA
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