This recipe has been used by my family for at least 30 years now. Many reviewers complained about how hard it was to cover the cake completely with the remaining 2/3 of the batter. That's because you aren't supposed to cover it completely. You just drop the extra batter around in globs and spread it around a little to make a pattern of sorts. As the cake bakes it spreads a little more and you get this sparkly design on your cake. When it cools just sprinkle with powdered sugar. We also bake ours in a 10.5 by 15.5 inch jelly roll pan for 40 minutes, not a 9 by 13 inch pan as called for in the recipe.
Date Posted: Mar. 7, 2009
Cooking Level: Intermediate
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