I made this cake in a traditional Bundt pan - as an experiment. I doubled the recipe, and substituted evaporated milk for the regular milk (had none in the house), and increased the baking time. It turned out fantastic! Tasted good, looked fabulous, and was impressive. Instead of frosting, I just generously dusted it with powdered sugar. I will definitely make it again, and when I do, I will make 1.5x instead of 2x the recipe as it rose above the rim of the pan. (I just sliced that part off so it was flat on the plate) Thanks for yet another great recipe!

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