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Pumpkin Cake III

Reviewed: Sep. 22, 2014
Delicious just as everyone said. The only small changes I made was to reduce the oil based on other comments to 1 cup, added a few shakes of nutmeg, ginger, allspice and cloves. I made a cream cheese frosting and it was wonderful. Used a 9x13 pan and cooked about 40 minutes. Very moist and not heavy.
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Buttercream Icing

Reviewed: Apr. 3, 2014
It was no lie when the poster said that this taste JUST LIKE the frosting at the bakery. I made 5 frostings in one day because I have nothing better to do and get tired of trying to figure out which frosting to make as the cake is sitting there sort of like a taste test thing. Anyway, this is just like that frosting a lot smoother than some in my opinion. It was good, did not add any color or any other flavor other than the vanilla. This was quick and easy and had a good balance of not too buttery or too greasy tasting.
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Baked Teriyaki Chicken

Reviewed: Mar. 23, 2014
So easy and authentic. I fried wings and used the sauce to coat before putting in oven to set. I made some changes, I added additional water because whenever I make any recipes that has soy sauce, it always tends to be too salty so, I added about a total of 1/4 cup of water, a tablespoon or so at a time to thin it out and make less salty. Because I added the water and lessened the flavor, I added about 2 tablespoons of honey which really didn't change the flavor that much. It was really good before adding the honey. I will make this again and again because the flavor was so good and because it was so easy.
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White Texas Sheet Cake

Reviewed: Mar. 23, 2014
The easiest recipe I have ever made for a cake. The flavor reminded me of a light sugar cookie flavor cornbread if that makes senses. It was dense and not fluffy. I LOVE sweet sweet stuff but, the icing was too sugary sweet and thin so I just made a standard chocolate buttercream. After cooked, I divided the cake and layered it into a four tier cake. It was very good and like everyone else said, it was so much better the next day. The only change I made was to use vanilla instead of almond extract. I also added two tablespoons of seltzer water, I do this for every cake recipe that I make. I will make this again and again.
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Black Magic Cake

Reviewed: Mar. 9, 2014
This cake is absolutely delicious. I'm not a good cook or baker and this cake was very easy to make. The only change I made was using powder buttermilk. It's rich and moist. I frosted the cake with a heavy whip, cream cheese and chocolate frosting. This is the first cake my spouse and I ate completely in three days. That's never been done. I used a 9x13 cake pan. This cake rose really high in the pan. Please make this cake, you will not be disappointed.
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General Tsao's Chicken II

Reviewed: Feb. 21, 2014
This recipe is spot on. The only adjustment I made was using half sugar and half xylitol. I did this because I made a double batch to pour over chicken wings and didn't want to use that expensive sugar substitute if this was going to be a dud recipe. I am a picky eater and taste is subjective but, this taste like the General Tsao chicken sauce from my favorite Chinese restaurant. Thanks for sharing.
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Old-Fashioned Pancakes

Reviewed: Jan. 14, 2014
This is no joke, I have tried almost every pancake recipe on here and this is the BEST! I tried it exactly as written, delicious. But we like really sweet stuff so I added in a total of 3 tablespoons of sugar, reduced the baking powder to 2 1/2 teaspoons, increased butter to four tablespoons and added 1 tablespoon of vanilla. In my opinion they tasted like I HOP pancakes. I'll never go out for pancakes ever. Although I decreased the baking powder, I think it's the baking powder amount and the resting of the batter that makes these the best fluffy pancakes ever. Try it, You will not be sorry. Yummy! !
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