I reduced the sugar to 1.5 cups in the cake and 2 cups in the cream cheese frosting. Still very sweet; I may even just use 1.5 cups of powdered sugar in the frosting next time. Also, instead of baking the walnuts into the cake, I sprinkled a layer on top of the frosting in between my two cake layers and then sprinkled another layer on top. It was very pretty and you could taste the walnuts and the texture better than if it were baked in the cake. If you're at high-altitude, I recommend you use only 3 eggs (if you like a super moist cake and don't want to risk a collapsing cake) and keep the oil at 1.5 cups (even though other reviewers recommend reducing it). The batter will seem gelatinous, but it will bake up super moist and delicious. Thanks for the recipe!
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I reduced the sugar to 1.5 cups in the cake and 2 cups in the cream cheese frosting. Still...