I made this cake two weeks ago for the first time because my fifteen year old requested it for his birthday after having tasted one at a school event. Everyone at our house liked it, and I am now making one for Easter Sunday. When searching for a recipe I noticed many recipes call for separating and beating the egg whites before adding to batter, resulting in a more spongelike cake. I prefer this recipe because it's simpler to make and I like the density of the cake. Thanks for a simply satisfying yummy cake!
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I made this cake two weeks ago for the first time because my fifteen year old requested it for...