what kind of frosting would you recommend for this cake?
Loved the flavor of this one, although it does seem to raise a lot, even at the lower 325 temp. Not so much of a dome, just raises and overflows. Definitely going to put less in the pan next time :)
bluestarr04, I've used this recipe to make a creme brulee cake (with fresh caramel and white chocolate ganache filling. I've then frosted it with white buttercream, but I think a caramel buttercream would be divine on this as well.