I thought this cake was a fantastic base recipe...my roommate is a maple addict, so I made it with a few variations--didn't have the baking powder so i used yogurt instead of the milk and baking soda for the powder (old standby substitution), maple syrup for the extract (obviously cut the sugar), and a little less flour as the other reviewers suggested. I also used egg beaters and light butter to make it a little healthier. it was light and delicious, and I frosted it the next day with the cream cheese maple icing on here. as long as it was well-covered it stayed absolutely fine (this is a week later), so maybe that was a fluke for some people. At any rate, a delicious recipe, especially with a few changes.
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