I changed up the recipe a bit and it turned out fabulous. I used butter cake mix, instead of the yellow. I then only added 2/3 oil & 2/3 water. I did add 1 stick of real butter. The cake turned out like a cross between cake and pound cake. I served it as a base to my version of strawberry shortcake. I used all sorts of different frozen fruits, mixed together in a bowl w/Splenda most of the day. It made it's own "syrup" which of course the cake soaked right up. The dessert was great. We had people over for dinner and everyone loved it. I will make this recipe again whether I'm in a pinch or not. It was good.

Reviewed On: Jun. 15, 2008