On Sun 01 May 2005 09:41:26a, Sheryl Rosen wrote in rec.food.cooking:

> Wayne Boatwright at wrote on 5/1/05 12:36 PM:
>
>> On Sun 01 May 2005 08:02:19a, Sheryl Rosen wrote in rec.food.cooking:
>>
>>>
>>> Well, for some reason, this morning when I did my search, the first
>>> recipe that came up was the one where Barb stated she originally
>>> posted an incorrect amount of sugar, it was really 1 cup of sugar, not
>>> two.
>>
>> If the cake doesn'y fall, it'll be fine.
>
> why would it fall???

Cakes baked with twice as much sugar as called for will typically fall.
The structure fails.

> Once again, no one answers the question.
> "Has anyone made it with the 2 cups of sugar?"

I haven't baked either way.

> No.
> Ok, thanks.
>
> Gee, I could taste it. No kidding.
> Obviously, if I wanted to do that, I would have.
> I'm not showing up at someone's house with a cake that a sliver's been
> taken out of. Friends or not.

I didn't suggest that. If it didn't fall, it should be fine. Rhubarb is
very tart and would offset the sweetness.

> It's going in the garbage.

'tis a pity!

> I'm stopping at the bakery on the way.

Your friends will miss the best part...your cake.

Now, maybe you can unknot your drawers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974