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"I made this cake for our Wednesday night dinner at church and it was a hit! Everyone loved it and was asking me for the recipe. I added a 1/4 cup of mayonaisse at the very end of the recipe (like I do with all of my cakes and that made it incredibly moist. Mine took 1 and 1/2 hours to cook and then I put it right in the freezer and it was perf..."
Aug 21, 2008 on Food.com