Firstly, I made a few substitutions. Rather than fresh/frozen fruit, I used a can of cherry pie filling. I poured it on top and then marbled it with the actual cake. Also, to make it slightly more cholesterol friendly, I put in 1/2 cup of applesauce in lieu of the 2 eggs. This cake was wonderfully delicious. I was skeptical when it was cut, as the texture was very crumbly, and the bottom seemed far too brown. To my immense surprise and satisfaction, the cake was yummy, flavorful, and moist. It made a perfect base for the fruit and icing. My complaint is very simple. There was far too much icing, and I ended up pouring more than 2/3's of it down the sink. However, it helped with flavor and moistness. I also didn't like the denseness of the cake. Although I am an avid white cake fan, this cake is very heavy, so make sure that if you're looking for something light, you don't make this one.
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Firstly, I made a few substitutions. Rather than fresh/frozen fruit, I used a can of cherry...