I made this cake as written and it was very good. It had a very nice texture-it was moist and somewhat dense while still being light and fluffy. Still working on the ratio of vanilla/almond extract, because as written the almond flavor is a little strong to me. However, the true appeal of this recipe is its flexibility. I used a chocolate cake mix, added instant coffee to the water, and used 2/3c flour and 1/3c cocoa (all vanilla, no almond). This produced the best chocolate cupcakes I have ever had. Perfect texture, excellent flavor. Better than all of the completely from scratch chocolate cakes I have made. Definitely a keeper.
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I made this cake as written and it was very good. It had a very nice texture-it was moist and...