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.
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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!
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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.
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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!
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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!!!!
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