Greensboro, North Carolina
Member since Jun 2008
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Aug 24, 2011 on FoodNetwork.com
“Easy recipe that tastes delicious. I used 7 copper cannele molds and a Nordic Ware Bundt pan for the leftover batter. The canneles came out beautifully with the beeswax and butter coating the copper molds, after baking as per the instructions.
The Cake from the buttered only Bundt pan that I baked at 375 for 1 hour turned out just as well....”