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Added May 04, 2002 | Recipe #27399
Showing 1-3 of 3
By Chef #266283
on November 22, 2005
I greased the pan and still couldn't get the cake out. It doesn't say what size "cookie sheet." I assumed one with sides on it, not a flat one. "Fluffy" was a little vauge for me- stiff peaks, or foamy? Because I must say, I went with foamy and that didn't work out. It doesn't say what size can of condensed milk, either. It needs to be more specific, all around.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 11, 2005
Excellent tasting cake. My wife even like it and that's hard to do. To save time, I have started using a can of dulce de leche instead of making it myself and have had the same great results.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 27, 2005
I made this the other day and it was YUMMY! It took a really long time to make but it was worth it. The cake tastes very spongy and light. The caramel sauce is super sweet on its own but once you spread it on the cake and roll it back up, the caramel is soaked into the cake. Neat, huh? I put my cake into the fridge but I'm not sure if I was supposed to. This cake reminds me faintly of French Toast! I would definitely make this cake again and recommend this recipe to others.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (82 g)
Servings Per Recipe: 8
The following items or measurements are not included: