Some versions of this cake call for an extra 1/2 cup of melted butter in the filling, which makes the cake taste greasy. I have used this recipe for years and love it. I suggest adding some vanilla or almond extract to the cake base and the filling. Sometimes the timing is tricky to get the filling to set just enough to be slightly gooey, yet have a crust that is not too brown or dry. Has anyone tried this recipe with 2 eggs in the cake--how did it compare to this recipe?
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Some versions of this cake call for an extra 1/2 cup of melted butter in the filling, which...