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San Jose, California

Member since Nov 2009

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Reviewed Clementine Cake

May 24, 2011 in Food Network Community Toolbox on

I LOVED this cake! I changed it a bit to lower the sugar content. I used Stevia (a sugar substitute) for 1/2 the sugar along with an extra ½ teaspoon baking powder and lowered the oven to 350 (which is recommended when you use a sugar substitute for baking. It was delicious, moist, and I didn’t even use a glaze or anything on top. I’m sure that"

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