Cook's Country's 'Wellesley Fudge Cake'; have you tried this?

I was one of the testers, and it's a great cake, although the layers came out very domed and a bit cracked (I made it twice before getting back to them with the results, and it happened both times), making stacking them a bit tricky (I flipped the bottom layer upside down and used a shallow bowl as a serving dish, and mentioned the problem in my feedback). I was wondering if they ironed out this issue, but when I checked online, I saw that the recipe has been published in the February issue of 'Cook's Country'. I have a subscription to 'Cook's Illustrated', but unfortunately it costs a fortune to get here in Denmark, so subscribing to 'Cook's Country', too, is not an option :(

Have any of you seen this/tried this recipe? I was wondering about the final ingredient list and procedure (particularly whether they cut back to one egg white, which I suspected they might), so if anyone has this info., I'd really appreciate it.


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