After reading all of the reviews I was really torn on whether or not to add an additional cup of milk. I decided not to and the cake was fantastic. Perhaps it would have been even better with it, but I didn't want to risk it and was very pleased with the results. It's a great cake: good flavor, great texture. I love the combination of vanilla and almond. I made this into cupcakes and in each, put one medium cookie scoop's worth of batter plus one small scoop. It yielded 24 cupcakes, which I baked for 17 minutes. Thank you for the recipe, Carol!
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After reading all of the reviews I was really torn on whether or not to add an additional cup...