This was an excellent cake. I made them for my office christmas party and everyone loved them. I did follow the suggestion of creaming the butter, shortening, and sugar together for 25 minutes, the only difference is that I used confectioner's sugar and it became a lot fluffier than granulated sugar, and allowed the butter to get to room temperature. But I do recommend this recipe to everyone!

Reviewed On: Dec. 12, 2008

I made these for an office christmas party and everyone loved them! I did follow another suggestion for a yellow pound cake (different recipe) of creaming the butter, shortening, and sugar for 25 minutes. I let the butter get to room temperature first. I also added 1 tablespoon and 1/4 teaspoon of vinegar to the milk and allowed to get to room temp to become sour milk, as she had suggested is similar to buttermilk. The only difference between the two cakes was that I used regular sugar on this one. Next time I will be using confectioner's sugar instead because it causes the creamed mixture to be more light and fluffy than the granulated sugar. I'm making this cake again for my decorating class :-)

Reviewed On: Dec. 12, 2008