tag:blogger.com,1999:blog-766584645144027852.post2400828627425638820..comments2023-06-28T08:33:31.920-04:00Comments on Sweet Morris: Project Pastry QueenSweet Morrishttp://www.blogger.com/profile/04689870162069962263noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-766584645144027852.post-508829215124012702014-08-22T17:19:01.966-04:002014-08-22T17:19:01.966-04:00I would go with 1 cup of sugar since this is a ver...I would go with 1 cup of sugar since this is a very rich cake. It is good and a lot of work but it's worth it. We love peanut butter so we liked it. If you aren't a big peanut butter fan, I would leave it out or only try making half with the peanut butter. I did use a store bought mousse to save time. I know Shawnda made the mousse. I hope you like it. We really did. Sweet Morrishttps://www.blogger.com/profile/04689870162069962263noreply@blogger.comtag:blogger.com,1999:blog-766584645144027852.post-25019448795013872752014-08-22T16:48:19.233-04:002014-08-22T16:48:19.233-04:00I'm baking this cake right now using the recip...I'm baking this cake right now using the recipe on Shawnda's page (I found the link to your page there). I'm curious, looking at this recipe as well as from when you originally made this cake and am curious as to which one you preferred. I noticed this time around you used 1 cup of sugar in the cake, as did Shawnda, but the first time you used 1 1/4 cups sugar. Was it too sweet the first time? And how does the peanut butter version compare?Anonymousnoreply@blogger.com