We found this recipe on a bag of some WF baking product and loved it. One of the things I like about it is that it does not require corn syrup nor sweetened condensed milk that many of these sorts of recipes usually use. Sometime I'll make these again and add a picture for you.
I just made this cake for the first time yesterday and it was a hit! Moist as can be and a great fall treat! I paired it up with a homemade butterscotch topping/filling which turned out to be a wonderful combination (though you can use it with other cakes as well). I've posted the recipes for both. If you are avoiding sugar, this recipe is not for you right now, lol.
This is a very versatile recipe which can be a dessert, snack, or breakfast. It is very filling and can be eaten plain or in a bowl with milk. Great warm or cold ...good road food too! We made this for our trip to Colorado last year.
We are, of course, back from camping. Everything survived except the Oregano. Some things, like the tomatillo, seemed to thrive on the low watering while we were gone. The basil nearly died but thankfully we returned before the leaves got to the crunchy stage. They were just terribly wilted but perked up after plenty of water.
Today, we are packing up for our camping trip to the Oregon Coast. This year, we'll be gone for nine days, so I figured I'd better post an update. By the time we get back, all our plants could be dead!