Awesome! I made two modifications to the recipe. First, I used applesauce in place of the vegetable oil. Second, I used lemon instant pudding instead of vanilla. Instead of a lemon confectioner’s glaze as topping, I melted about 8 ounces of Andes Mint chocolates in a double-boiler. I let the chocolate cool a bit before spooning it over the cake then added pieces of marchino cherries over the chocolate. Once the chocolate cooled (I put the cake in the refrigerator to cool it), I used a vegetable peeler and shaved a few of the extra Andes Mint chocolate bars over the cake. It was outrageously good.
Was this review helpful?
2 users found this review helpful
Awesome! I made two modifications to the recipe. First, I used applesauce in place of the...