I took another reviewer's suggestion to cut back by one egg, but I still had issues with baking time and milk absorption. I had to leave it in the oven for about an hour! By that point, the top had become a very dark brown and had to be cut off so that the cake would actually absorb the milk mixture. I only used about half the milk mixture before it stopped absorbing, but the cake wasn't as moist as it should be. I think next time, I'll try to solve this surface area limitation issue by halving the recipe entirely, still cooking it in a 9x13 pan, so that it may actually finish cooking at the 25 minute mark and absorb more of the milk mixture.
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I took another reviewer's suggestion to cut back by one egg, but I still had issues with...