Let me start off by saying if you are a cake mix snob, and even more importantly a canned frosting snob, as I am, do not turn your nose up on this recipe! It does not taste like it came from a box of cake mix nor a can of pre-made frosting. I have served this cake to dozens of people, all of who beg me for the recipe and then mouths hit the ground when I tell them what's in it. I just make a few minor changes from the original recipe, which is still great as-is. I use buttermilk in place of water which makes the cake super moist and rich, as if it needs more of that! And since I'm using buttermilk, which is heavier than water, I cut the oil back to 2/3 cup. I also omit the pecans that go in the cake pan as I dress this cake up later with butter-rum glaze and a spiced cream cheese frosting, garnished with lots of extra pecans. I also add a tsp. of rum flavoring into the cake batter. Yummy!
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Let me start off by saying if you are a cake mix snob, and even more importantly a canned...