This is exactly my personal recipe handed down for generations in my family. To really add some flavor, substitute vanilla butter nut for the vanilla extract. Also, to make a lighter colored cake, I cut the temp to 300 degrees and cook for a longer period. To lighten the recipe, I've used lowfat margarine, eggbeaters, and lowfat cream cheese. It only changed the texture to a more spongy feel--but still as tasty and appreciated by the women in my office. The trick to making a great cake is beating in air by alternating 1/2 cup flour to 1 egg--beating after each flour and each egg addition. It has lots of starts and stops; but, it is so worth it!! This is my personal favorite cake recipe as it so versatile!

Reviewed On: Sep. 15, 2008