I played around a little with this recipe... so bear with me. The icing was really thick and strong so I added about 4 oz of cool whip. If I did it again, I might add more; I like fluffy icing. I also added chocolate chips to the cake mix, and then stored it in the refrigerator. This was a bad idea, since when we tried to cut the cake it was very thick... after it setlled to room temperature it wasn't so bad, though. The flavor of the batter was very very good, and had I added half a bag of chocolate chips instead of the whole bag, it might have tasted phenomenal. Next time I make it I'll either leave the chocolate chips out entirely, or I'll just add fewer. Since it's two layers, when they sank to the bottom of the pan, it wasn't a bad deal since you have a layer of cake, and then a layer of chocolate chips. ^^; I also used microwaved evaporated milk (be careful, it bubbles) instead of the boiling water. Made for a very thick, rich cake, but it may have been fluffier with just water. The flavor was very very good altogether, I'll definitely be using this recipe again, thanks!
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I played around a little with this recipe... so bear with me. The icing was really thick and...