I made this recipe (despite the bad reviews), but found that I was out of a few things, so I made some minor substitutions. I didn't have sour cream, so I used buttermilk. I didnt have all purpose flour, so I used self rising, and left out the salt and baking soda. I also didnt have milk for the icing, so I used half heavy cream/half water. I also did not use the nuts, and chose to add a dash of vanilla to both the cake and icing. I only used these substitutions out of necessity, and other than using self rising flour, I don't think they changed the cake. Granted, you need to cut these slices a little smaller than usual (due to sweetness), but it was an outstanding cake. Lighter and fluffier than any boxed cake trash, and the fact this all gets prepped in a single skillet is amazing. No creaming and no mixing, means this is super fast. Embarrassingly, two of us ate the cake in only 3 days!
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I made this recipe (despite the bad reviews), but found that I was out of a few things, so I...