By Jazmina on July 18, 2006
Photo by ILuvRecipes
Photo by ILuvRecipes
"Quick and easy to make. This cake is full of flavor, moist and delicious! Enjoy"
Serving Size: 1 (120 g)
Servings Per Recipe: 6
"Excellent whole wheat cake. I used all organic ingredients; made no subs. However, when i had followed all the steps, it was somewhat dry and crumbly. Not sure why, but I am not a baker by any means, so it must have been some kind of error on my part, but I could not pour what was in the bowl into the pan as the directions were stating. So I added a bit of milk until it looked "pourable" and then threw it in the oven. My 4 yr old daughter loved it as did everyone else that had some. It was gone when I got home. I got one piece, so I will make this again. The flavor was excellent. I actually cut the sugar back to 1/2c but the blueberries give such great flavor it was not missed. Thanks for sharing. A very unique and delicious cake."
"Awesome!!! I am a teacher and needed something to bake for a bake sale. I wanted to make something more interesting that the usual choc. chip cookie or brownie. I substituted raspberry fat free yogurt. I reduced the cloves to 1/2 tsp. For ease of sale, I made cupcakes. The recipe made 12 full size cupcakes and 12 mini cupcakes. I sprinkled powdered sugar over them instead of making frosting. These were wonderful! I am sure they will sell quickly tomorrow."
"Just all whole wheat in a cake does not do it for us..............maybe half the next time and also less sugar. Sorry...........................different people and different tastes. Tasted too much like a bran muffin."
"We made it for my birthday and thank goodness we had a back up. It taste like a very seedy bran muffin dipped in coffee."
"This was easy to make. It took about 40 minutes to bake for me. Turned out very moist. Too much cloves though-- I will definately add less cloves next time, but there will be a next time! Hubby topped with chocolate frosting, he said it really brought out the raspberry flavor."
"This cake was excellent! I made it for DD's 21st birthday. She loves raspberries and chocolate so I added 5 tbsp of cocoa to the dry ingredients. I also decreased the butter to 1/4 cup and used frozen (thawed) raspberries. The cake was still very moist. To make it look like a birthday cake, I "iced" it with packaged whipped topping to which I also added a bit of cocoa. I would like to try making this cake again without the cocoa as I'm sure it would be excellent."
"My Dh chose to make this for me. He found this very easy to make, and that says alot. Very good and moist. I like the flavor of this. will make this again."