I, too, have made this cake many times, and my friends beg me for the recipe. I only make one change...I use White Chocolate instant pudding instead of chocolate. This week,for the first time, I noticed the difference in the ounces of the pudding so I used 2 boxes [which totals more than the 5.9 oz. in recipe].So I added a little extra liquid. The cake rose high and fluffy...then collapsed after cooling! However, it certainly didn't affect the flavor and it was more moist [but not pretty!]I'll probably go back to using just one package for appearances sake! If you want to use the 1/4 cup liqueur for the icing, you need 1 1/4 cup confectioner's sugar. This is not a glaze but an icing! So, just adjust your amounts according to the taste and consistency you prefer. Some foods are just better the second day...it's like the flavors intensify. This cake is great warm or cold. Quick and easy to make. Thanks, Michelle! You created a real winner!
Was this review helpful?
1 user found this review helpful
I, too, have made this cake many times, and my friends beg me for the recipe. I only make one...