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Stacy’s Notes : I make this every year for Tim’s birthday! This cake is only suitable as a sheet cake. It is very moist and will not hold up to being baked in two round cake pans and then frosted as a two layer round cake. It will slip and fall apart. Also, don’t use the Kitchenaid stand mixture to mix the flour/sugar mixture with the hot boiled mixture. Use a mixing bowl and handheld slow mixer. Don’t ask me how I know that as soon as you pour the hot boiled mixture into the flour mixture and turn on the stand mixer, that it will spurt out hot liquid everywhere and make a mess. Don’t do it (again). 🙂
Stacy’s Oven Notes: The original recipe called for the cake to bake 45-50 minutes, but in my oven at 325, it has never taken more than 35 minutes. I always start checking at 30 or 35 minutes. If I’ve left it in for the full 45 minutes, it is always on the dry side. So with this cake, it’s better to take out sooner rather than later!
Notes for using a thin, disposable aluminum pan (in order to take this cake to someone or an event): I baked at 320 for 35-37 minutes (in my oven; 37 minutes because I opened the door a couple of times to check on it and the oven likely cooled off a bit), cooled completely and then frosted.