I changed this so much I'm almost ashamed to rate it...but I didn't want to use oil, so used butter. Liked the idea of coffee, but reviewers said the batter was too runny so I added a heaping spoonful of instant coffee. Half and half was cheaper than milk, so used that. My batter was too stiff so I used a lot of the juice from the cherries until it was still thick, but pliable. Baked for 50 minutes, until the toothpick came out clean, the cake came out of the pan with no problem and there was no problem with cherries or chocolate chips sinking to the bottom. Loved the flavor the coffee (very subtle) imparted. The icing was a little sparse as I didn't use all the confectioners' sugar called for, but with all the lusciousness of the cake, it really was more for decoration. Definitely a keeper for me with these changes!!! Thanks for the basic ingredient thought-process!!!
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I changed this so much I'm almost ashamed to rate it...but I didn't want to use oil, so used...