After the initial 30 minutes I checked the cake...still jiggly so back in for a few more minutes. With my oven I had to keep an eye on it from here on out. Thirty-four minutes from start to finish and cake is done.
While cake is in the oven, I assembled the frosting ingredients and utensils together. I measured the 2 TBS. milk into a 1/4 cup so it would be ready to go. 10/17/12
Mixed cake ingredients together with a spoon, NO MIXER, YAY!! Put in 9x13 aluminum pan and placed in preheated 350 degree oven. Set timer for 30 minutes. 10/17/12
I was intrigued by this recipe, it seemed so easy to bake. The recipe was easy to follow everything one needs to know is written in the recipe. I used a convection oven and it baked in 25 minutes. I waited about 30 minutes before putting on the frosting (I must admit I was afraid to pour the frosting on a hot cake). Once the cake was semi-cool, I put it into the refrigerator. I had no problem cutting and serving the cake which did not stick to the glass pan. Lots of compliments from people. Thank you for this most delicious and easy recipe.
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