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January 13, 2010


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Laura Jane

Does look amazing!

Would you happen to have the measurements in metric (as I'm in england)

Well done!

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Air Yeezy

i feel a little hungry ...


Yummy!! It's very testy to cake with butter cream. I love it. This recipe is very useful on my next weekend.

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Thanks for the step by step instructions on this cake recipe. I made this yesterday and it turned out wonderful!!

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This cake looks amazing. I need to make a cake for friends bday in the shape of Chichen itza....possible for this to stand up to tall layers, etc.?

Teresa Brod

OMG!!! This cake is amazing!!! I was asked to bake 2 cakes for a friends casual outside wedding. This was one recipe she wanted. I had never had a dulce de leche cake. So I made it the first tike for her to sample. She loved it...I did the same thing and made a 3 layer cake. I was a little concerned having to make 1 1/2 times the recipe. Was worried about the measurements being right. But I have to say it turned out great and she loved it. You had said the icing would dry fast but I wasn't ready for how fast. So had to heat my spatula to smooth it out.

I have now made the official cake for the wedding today!! We decided it would be easier to have a square cake for serving purposes. So I doubled the recipe. Followed it exactly & definitely WEIGHED the flour & sugar (first time I just measured it). I think it made a difference to weigh it...Doubling the recipe made to perfect 10" square layers. The flavor of the cake is fantastic!!

I also used the can dulce de leche both times. I thought the 2nd time to heat it just a bit and then put it on the first layer. I liked the way it smoothed out & I felt like it stuck to the cake better. But both times is tasted fabulous. I don't know why the first time I made the cake my filling separated from the layers when we cut the cake. So that is way I tried heating it a little this time. I will let you know how that works after the wedding today...

This time I also took your frosting recipe & another caramel buttercream (http://allrecipes.com/recipe/almond-cupcake-with-salted-caramel-buttercream-frosting/detail.aspx) and compared. The only difference was the Caramel Buttercream had a little more butter & some corn syrup but it was creamier. I also added quite a bit of the can dulce de leche. It was delicious. Either way is fabulous. But just a suggestion if you want to try another frosting. I also had to make double the frosting to frost a 2-layer 10" square cake.

I almost made myself sick tasting it all!! I was so worried about making sure it was good, since this was for a wedding. I am not a professional. Just an everyday wife & mother that loves to bake & cook!!

To everyone out there....you can't go wrong with this recipe...again it is AMAZING!!!

Thanks so much for sharing!! I will be making this cake ALOT from now on...

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