- Most Helpful
- Highest Rating
while i dislike making a negative review since the other reviews were so positive, i must point out that both the other reviewers added chocolate chips to this cake. if they hadnt, they would have had the same problem that i did, which was that while the cake was moist, it was too salty and wasnt sweet enough. it tasted more like a bread which needed something sweet spread on it. using half milk and half water is a great idea(which i DID use) but next time i make this cake - and i will, since it has great possibilities, i will use 2cups of sugar in total and omit the salt completely.
Great! I found this recipe because I was out of eggs. I made 2/3 of the recipe with no problems. After read the reviews I opted to skip the salt and used milk instead of water, and baked it in a 9x5 pan. I also added raspberries to the batter and then made a simple syrup from some frozen mixed berries, about 3/4 cup of sugar and a splash or two of grapefruit juice. I poked some holes in the cake with a fork and poured this on while it was still hot -- so delicious! Better than frosting, and that's saying something for me. Will definitely make again!
This was delicious just as the recipe is written. I added a chocolate glaze: 2 Tbsp melted butter 3 Tbsp cocoa 1 cup icing sugar 3 Tbsp hot water Pour over cooled cake. I will definitely be making this again. Next time I'll try adding 3/4 cup of chopped maraschino cherries! Yum. Thank you for a great recipe.
Genius cake! I only chose this recipe because I didn't have enough eggs for any other but I stumbled onto a gem. This has to be the easiest cake I've ever made, it tastes amazing and it's really moist yet has a lovely light texture. I did half water and half skimmed milk, also added about 1/4 cup choc chips and cooked at 180c for 50 mins. We didn't eat it straight away so maybe the wait made it nice and moist. I didn't ice it, just sifted icing sugar on top. Would be brilliant with a nice bit of ice cream, maybe the Ben and Jerry's Baked Alaska I've got in my freezer... I'm off to test that theory!
Great cake for those with egg allergies. I've made this twice within the week. The first time I followed the instructions exactly and while it was good it was a little dry. Suggest checking for doneness at 40 minutes instead of 45. The second time I made it, instead of 1 cup of water I used 1/2 cup of milk and 1/2 cup of water for a richier consistency. I also added 3/4 cup of semi-sweet chocolate chips and sprinkled coconut in the bottom of the prepared pan. Baked for 43 minutes. YUMMY!!!!