I have a friend who likes to bake, but seems pathologically incapable of following a recipe. She calls me this morning and says, " So I make this never-fail-cake, but it always breaks apart when I take it out of the pan" she then proceeds to tell me how she doesn't put the butter in it since that's too much fat, doesn't put the parchment in the bottom of the pan since it's too much trouble, uses rice flour instead of cake flour, and refuses to grind the Tubinado sugar as I had advised her since the crystals are so big.
The shes asks," What should I do ?'...I told her " I'd start by changing the name of the cake."
Too funny! 
Why does she think they list those ingredients in the recipe? I must call my daughter and tell her this story!
Gee, she sounds very "creative"... maybe you should make her head pastry chef of your new place! (NOT!!!) 
Thanks for the chuckle.
OMG - How funny! Your response is priceless!!
Hmmm...is that a recipe you've shared here? Doesn't sound familiar... I'm collecting new ones to try since I've got a new group of guiney pigs 
And I've got a bag of turbinado sugar waiting to be useful...
Never Fail cake was a recipe printed in the New York Times in the mid eighties, I think. It is one of those recipes, like tunnel of fudge, that achieved a kind of cult status for a while.
You can use Turbadino sugar in any cake recipe. You just need to pop it in the food processor for 45 sec or so, until the grind looks more like regular sugar. In delicate cakes the cake will rise a little less.
ROFL!!!!!!!!!! Your response was so perfect!!!!!
I can never think that quick on my feet, your response is priceless! 
That is funny. Got me a laugh this early in the morning. Your right she needs to change the name of the recipe or follow the darn directions! lol.
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