I made this for dessert tonight and it received rave reviews. I did have to cook it for 60 minutes instead of the suggested 50 minutes. Served it with French vanilla ice cream topped with chocolate syrup. My son had to have a piece as soon as it was done.
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Excellent! Have you ever tried it with integrating brown sugar for about half of the white? And/or using corn oil instead of half the butter (for extra moistness)?
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I like making cakes and freezing them to have on hand for unexpected visitors. This just hit the mark. After sampling it, I know it will be a hit with future visitors.
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