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I wanted to put this recipe into my Cake Cookbook. I haven't made it yet, but will and wanted to let others know what the conversion is for the butter/margarine. I entered it on my post-it note and thought others might want to as well.... The butter conversion is 6 5/8 ounces...this would be the same as 3/4 cup plus 1 Tablespoon and 2 teaspoons of butter/margarine.
moist chocolatey cake. i took your advice and drizzled it with the rum mixture, then sprinkled some confectioners sugar on top. very tasty dessert.