HiTech RedNeck wrote:
> > Did the syrup have any flavor to it at all?
>
> It varies. A pineapple flavored cake looked and tasted like it had a
brown
> sugar or caramel syrup. A chocolate cake tasted like it had been
soaked in
> a lemonade syrup, the flavor tasted to me exactly like canned Minute
Maid
> lemonade (but the syrup was thicker). Once they had what looked like
a
> granola cake with a cherry syrup.
>
> Maybe cooking and thickening the lemonade with some cornstarch would
get it
> to the right consistency, to put it on chocolate sponge cake. I'm
thinking
> of setting a loaf or ring of this cake on a rack into a pan filled
with this
> "syrup" and then when the cake has become soaked, lifting the rack up
and
> letting the cake drain then carefully cutting slices and stacking in
the
> serving dish.

The pineapple cake with the brown sugar syrup sounds good, sort of
like a pineapple upside-down cake, but the chocolate cake with the
lemonade syrup sounds horrible. I have this thing against combining
fruit with chocolate.
Now about the recipe, have you tried simply asking someone at the
hotel what type of cake they use? Another thing you could do, if your
local newspaper has a food column that features recipes from local
restaurants, would be to write to your newspaper and see if they could
get the recipe.