Since previous reviewers said the recipe was heavy, I substituted all white flour for the whole wheat and separated the eggs. I added the yolks when the original recipe called for, but beat the whites, including one extra egg white, then folded them into the mixed batter right before putting it in the pans. I also used sour milk instead of regular milk. This turned out wonderfully-- very light! In the past week, I have made the cake twice: once for a large party using a Nutella frosting, and then on Thanksgiving Day topped with a fudge icing. Got rave reviews each time. I like the changes and will be using this recipe in the future.
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Since previous reviewers said the recipe was heavy, I substituted all white flour for the...