I followed this recipe to the 't', using all butter, no shortening. I have to say, I was very disappointed. It truly does have a cornbread type consistency. It doesn't taste sweet at all...very 'bready' flavor. If you don't like your cake sweet, then maybe this is a good thing. The only positive I can say is that it was very moist & fluffy. But I won't make it again based on the taste & consistency...think I'll go with the cake box recipe plus pudding & an extra egg that was recommended in other reviews.

Reviewed On: Aug. 8, 2011

I thought this recipe was fantastic. I made it w/ half reg flour & half whole grain flour and used 1c applesauce in place of the butter & it turned out SO good! I did add 1/2c more of peanut butter and 1c more of flour, as others recommended. You can also put a hershey kiss in the middle after removing from the oven for a more fancy presentation:)

Reviewed On: Jul. 6, 2010

This recipe reminded me of a childhood recipe my mom used to make....I doctored mine up a bit different though. I did add garlic w/the spices as well. I also added shredded cheese w/the grated parmesan....I used colby/jack. Other than taking a little longer to cook (probably another 15 minutes due to the shredded cheese), they turned out yummy. I would probably reduce the oil slightly next time if I add shredded cheese, since they turned out a bit greasy. It's very close to my mom's recipe :o)

Reviewed On: Jul. 26, 2009