I have made this recipe about five times, and I've tweaked a few things here and there. EVERY single time I make it, it tastes like the kind of thing they'd be serving in fine dining!
Listen, I've tried to bake other things, and always failed miserably, but for this cake, it always turns out amazing!
My tweaks: I recommend using two cups of dark roast coffee when mixing the cocoa instead of water, as well as a hair more vanilla extract, about 1/8 cup less white sugar, and sometimes i use about 1/2 teaspoon of cinnamon. Oh, and in a pinch it still tastes great with margarine, though of course don't skimp out; use butter (even salted is yummy)!
*Usually layered with a homemade vanilla icing, though i've tried many different storeboughts.
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I have made this recipe about five times, and I've tweaked a few things here and there. EVERY...