I have made this cake twice now. The first time I used half margarine, half butter & half splenda, half white sugar, baked it in a 9" springform for 45 mintues. that was WAY too long, came out burnt! So the second time I used all butter and all splenda, added a shredded apple to the center as another reviewer suggested and baked in the same 9" springform this time for 28 minutes and it was perfect! It's a very moist and simple cake. I found the batter was a bit challenging to work with and spread in the pan but if you don't mind getting your hands full of batter then it's perfect!!! Will definitely keep making! Thanks for a great, versatile recipe!
Was this review helpful?
1 user found this review helpful
I have made this cake twice now. The first time I used half margarine, half butter & half...