Made this cake for my daughters birthday. She wanted a teapot birthday cake, so I baked it in pyrex mixing bowls. Added a layer of frosting on the top of one of the bowls and inverted the 2nd cake upside down on top to make a teapot shape. Homemade marshmallows made a great handle and spout. Cake turned out amazing. I wanted something dense enough to hold together, and at first I was worried. But after putting the cake in the fridge for a bit, the crumb held together very nicely. Everyone thought it tasted amazing. I just used this recipe again today, and got what some of the other reviewers referred to as 'cornbread' texture. BUT I used freshly ground whole wheat flour instead of white... so I'm sure that was the reason. Perhaps I didn't beat it long enough too, who knows. It still tastes good, just not the same texture as before. I'll definitely play with it more, because this recipe is a keeper.
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Made this cake for my daughters birthday. She wanted a teapot birthday cake, so I baked it in...