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Showing 1-3 of 3
on January 02, 2010
This cake was really fun to make. I only had a 22cm pan, so I increased the quantities to 1.5 times. But this threw out my baking times and I ended up over cooking it a little, and it was a tad dry. The next day it was a bit better, and warming it in the microwave before serving made it better. So, we did end up eating it all! I'll definitely make again. Thanks!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
By Tim Bott
on October 12, 2008
I've been using a recipe similar to this for the last 35 years when a neighbour brought it back from the USA. I use 8 oz of castor sugar and 5 tablbespoons of water and 5 tablbespoons of evaporated milk. I don't normally get to leave it for 24 hours in an airtight tin before its devoured but if you do it just increases the rich moist texture. I don't think it needs a topping but sometimes add just 70% dark chocolate melted. My sons been taking it to school fot his packed lunch along with other healthy food and several of his teenage friends (all boys) I might add have asked for the recipe after trying it. It's hard to imagine 14 and15 year old boys discussing food and swaping recipes.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 January 02, 2008
My husband and I really adored this recipe. Just chocolately enough. Not too sweet. Also, this made plenty of frosting to play around with! Thanks!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 (113 g)
Servings Per Recipe: 12