This is a VERY good cake! As far as one reviewer stated that it was not sweet enough, well it was plenty sweet enough for us, very sweet and flavorful in fact. I could have eaten the whole thing without icing. I did make a few changes when making this recipe. I used butter in place of the shortening, I cut the baking powder down to 2 1/2 teaspoons, I sifted the salt, baking power and flour twice, and I added 1/8 tsp of almond extract for more flavor. Very nice cake. I also reduced the baking time to 28 minutes, well at least that's how long it took for it to bake in my oven. I wanted to try out a few recipes before making a cake for my son's birthday in a few weeks. I think this one will be a winner!

Reviewed On: Sep. 2, 2009

All I can say is YUMMY!!!This cake is so moist and flavorful. I made it for a family reunion...there was non left afterward and I got rave reviews and many people asked for the recipe.I will make this one again. It was so easy. I made a three layer cake and drizzled hot fudge in between the layers and on top I also added chopped party peanuts to the top.

Reviewed On: May 9, 2009

Great recipe! I actually only made the sauce and used it with a grilled shrimp recipe from this site ove fettichine.

Reviewed On: Aug. 22, 2007