I doubled the recipe and made in a 9 x 13 inch baking pan. I didn't have the baking squares so I substituted with about 10 tbs. of baking cocoa (supposed to be 12 but it's all I had left, it was enough, though), and with 4 tbs. of veg. oil. I also added about 1 and 1/2 tsp. vanilla and sprinkled some cinnamon in the batter as well. I baked at 325 degrees. It was moist, which seems harder to find, to me, in a homemade cake , and it sure did rise nicely! The whole family loved it and was told by my daughter that this is her favorite cake recipe so far. I believe I'll just stick with this one! Thanks Sue!!
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I doubled the recipe and made in a 9 x 13 inch baking pan. I didn't have the baking squares so...