There are two kinds of cake textures, fluffy and light (like a box cake), or dense and heavy (like a pound cake). This cake is one that has a dense texture (if you follow the recipe exactly). I make a lot of cakes and in my experience I have found that cakes using buttermilk and baking SODA has a more dense texture,(cornbread texture, not cornbread taste) and cakes using whole or 2% milk and baking POWDER are more fluffier in texture. May I suggest when making a cake that you keep this in mind. It all comes down to YOU! and your preference of texture.

Reviewed On: Jan. 13, 2009

This is a great slaw recipe! Have made several times, and my husband who is very ,very picky even liked it. The only fault I had the first time I made it was the end result was to runny. The secomd time I decided to ommit the buttermilk and use half the milk that the recipe calls for. I only had regular white vinegar on hand, did not use any lemon juice. Trust me these minor changes did not affect the taste of this great tasting recipe! * NOTE: The cabbage and carrots will lose water, the sugar will also break down into liquid form. The second batch was perfect, not runny, and oh so delicious!! Thanks for this flavorful recipe it is a keeper!

Reviewed On: Aug. 31, 2008

great recipe! just what I was looking for. If you like squash you will love this recipe. I used four- cheese mexican (shredded)and reduced the amount of milk.

Reviewed On: Jul. 3, 2008