When I made this, I left out the walnuts and lessened the sugar to a little under 1 cup. For the frosting, I used a dark chocolate frosting, so I thought it'd be sting enough. I'm not sure what made the chocolate flavor not come out in the final product, but next time I make this, I'll use the right amount of sugar and add some cocoa powder as well. Also, be sure that your eggs are up to room temp. I used mine right out of the fridge and it curdled the butter and made the batter look nasty and hard to work with :P other than my own mistakes, this is a great cake recipe: it's dense and chewy and not too too dry, but I'd recommend having this with vanilla (or chocolate) ice cream or some other type of topping. Used a chocolate coating instead of frosting, and it was great, but use frosting if possible.
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When I made this, I left out the walnuts and lessened the sugar to a little under 1 cup. For...