I varied the recipe three ways: first, I spread a generous tablespoon of coconut oil on top of the cake layer; next, I sprinkled about 3/4 cup semi-sweet mini chocolate chips onto the cake layer (before I poured the gooey); and finally, for the gooey, I reduced the powdered sugar by a half cup. I also added about 10 minutes of bake time (till the top was slightly browned to my liking). I also let the pan cool completely, refrigerated it overnight, and then served it at room temp the next day. I brought it to an event, and it was literally gone in 5 minutes. Note that this recipe calls for 1 more egg in the gooey than I'm used to, and I thought it might make it too cakey, but the texture was fine. It had about an inch and a half of thickness. Next time I will add pic.
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I varied the recipe three ways: first, I spread a generous tablespoon of coconut oil on top of...