Reviewed: May 5, 2012

Super easy and wonderful! The frosting is think and absorbs into the cake making it moist and dense!

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Reviewed: Jan. 28, 2012

Wonderful cake. I added one cup of flaked coconut and it was great. Really moist and delicious. Nice that it was made without any oil.

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Reviewer:

Dot

Cooking Level: Expert

Reviewed: Oct. 11, 2011

wunderbar - with less sugar. Great recipe!! But how do you get 24 servings out of a 9x13 inch pan?

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Trudy

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Reviewed: Jul. 11, 2011

I made this for a Mexican themed family dinner and received rave reviews! I also cut the sugar to one cup in the cake batter, and doubled the nuts for the topping. It was even better the next day!

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fastuart

Reviewed: Aug. 30, 2009

My daughter was marrying a man from S. Mexico and I wanted to bake some "traditional" cakes mainly for him and his guests from Mexico. This was the only recipe that didn't have a cream cheese frosting, which I know that the guests would not like. I left out one cup of sugar, and added 1/4 cup pecans to the cake itself. I made two, one with and one without coconut. Everyone was very impressed, and I didn't get a piece of either. Thank you for posting this recipe.

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fstroupe

Reviewed: Jan. 18, 2008

I searched for years before finding this recipe. This is my second time making it and the only change I've had to make is to increase the baking time by 15 minutes. Other than that this recipe is dead on. I don't normally have time to allow the cake to cool totally before pouring the sauce on but I don't think it really matters.

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Reviewer:

FOXY1619

Cooking Level: Intermediate

Living In: Bamberg, Bayern, Germany

Reviewed: May 22, 2007

I was bored by the idea of beating the frosting and just poured it straight from the pan. I also only used one cup of sugar for the batter - and it turned out pretty much spectacular. It wasn't as soft as I expected - really moist, but still firm enough to not to fall into wet crumbs. Good stuff.

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canary

Reviewed: May 19, 2007

Oh my goodness, this cake is to die for! I only put 1 cup of sugar in the cake and used regular milk in the sauce, but otherwise followed the recipe exactly. My whole family loved this cake. Beware, it's addicting!

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Reviewer:

PureGirl

Cooking Level: Expert

Reviewed: Sep. 1, 2006

This was delicious, but very rich. I cut the sugar in the cake down by one cup and it was perfectly sweet. Don't make the mistake of undercooking the cake at all, as I did, or you will end up with a cake soup in the center. If you like moist cakes, such as Tres Leches, you will love this. Overall, it is excellent.

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