*Usual recipes for this type of cake call for 1 cup sugar, but I find most desserts overly sweet. I cut the amount down and find that even just ½ cup sugar is plenty sweet for me, but feel free to use the full 1 cup if you desire!
**I had these mini bundt cake pans that I wanted to use so I mixed the batter in a separate bowl and poured it into my greased pans, so that I could easy pop them out and invert. In 6 mini bundt pans, they cooked for approximately 20 minutes. You can also make them into cupcakes, checking for doneness after 18 minutes)