Very moist cake, took other reviewer's suggestions and cut the oil back to 1/3 C, and added water depending on consistency of cake batter. I had some leftover shelled walnuts that I mixed with some store bought caramel syrup (enough to cover the nuts), a dash of almond extract, and about 1 tsp (maybe less?) of Amaretto. After I poured the batter into mini bundt pans, I spooned the nut mixture on top and baked for about 30 minutes. (Your baking time may differ, our oven's weird) Came out very tasty, and didn't need the glaze, although a light dusting with confectioner's sugar is a pretty touch. Can't wait to experiment with this recipe again. :)
Was this review helpful?
2 users found this review helpful
Very moist cake, took other reviewer's suggestions and cut the oil back to 1/3 C, and added...