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Joined Date: Jun 24, 2011
"This cake is delicious and moist. I substituted 1/2 cup brown sugar for the 1/2 cup regular sugar and feel that this addition added to the depth of flavor. This cake is versatile. I used half for shortcake and the other half for an icebox cake where pound cake was alternated with a blend of coconut pudding and whipped cream. I recommend this recipe..."