Ok, the only way this cake is going to be tasty to a baker is if you use a high grade butter like Plugra and REAL vanilla, not imitation. Otherwise it's not flavorful and just plain "sweet bread". Is it necessary to go through this much work to taste. . .sugar. I'm not saying this was hard to make, but for the taste, it was too much work. I was not impressed with this cake. I tasted the batter to get an idea of how it would come out, and added a little more vanilla (real vanilla). The butter sauce makes it difficult to improve the cake if you don't like it, as it would be too sweet to add frosting after the sugary butter sauce. I must admit it tasted better the next day, but still not good enough for me to make again. It gave me the feeling of "dang, I just had unnecessary calories and fat" and I don't count calories!! It just made me wish I had something else for dessert. My family says they like it, but 4 days later and there's still some left - and it was only a half a cake! I gave away 1/2 the first day. I don't think I'll be making this cake again - surely not as written, if I do it would be with a number of changes. By the way, as for the sauce soaking through, I use a cake tester to make the holes and if I find the sauce is still sitting on cake, I poke more holes AFTER I've poured the sauce and let the sauce sink in. Make sure to poke the hole all the way through, not a shallow poke. Thanks Suzanne for the recipe, I wish I could have given it a rave review. :-(
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Ok, the only way this cake is going to be tasty to a baker is if you use a high grade butter...