TAKE YOUR TASTE BUDS BACK IN TIME!
If you don’t have cast iron cookware, you don’t need to feel left out. You can also bake this recipe in a 10-inch casserole dish or a baking pan of the same size. This recipe also calls for shortening. Shortening is fairly well-known for being rather unhealthy. If you’d prefer not to use shortening (I understand completely) or you don’t have it around, you can substitute it with other alternatives or my personal preference for shortening substitution, butter. Butter gives it a creamy, buttery taste along with everything else and just works so well here.
When you grease and flour your cookware, make sure not to use a cooking spray. Once it’s done, you’ll let it cool. If you’d like, you can give it a light dusting of powdered sugar. Which you should totally do, because it’s a sugar cake. It needs more sugar. Plus, powdered sugar makes it look even prettier, and who doesn’t love a pretty cake?
This old-time recipe that I found to make this review comes from the Chocolate, Chocolate and More blog. Click the link below to go visit the blog to see some more amazing pictures and get the detailed recipe.
CLIKE HERE FOR RECIPE
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