I like the simplicity of this recipe. You have to be sure to beat the butter until it is light and fluffy and beat the sugar with the butter until it is well incorporate, but don't over beat once the eggs are added. I suggest using cake flour, if you can, but don't add any additional tablespoons of it (as the package will suggest to you), and I replaced half of the softened butter with vegetable oil, and added about 1/2 teaspoon of butter flavor. It was a perfect cake. I've made it before, as written, and it was pretty good that way too, but with the changes, it was 5 stars.

Reviewed On: Sep. 19, 2009

Recipe is fine,except for the shortening--will do much better to use up to one cup of veg oil for this cake. The icing may be difficult for some to get right, and/or just not for everyone's taste--it is not a quick frosting, it is a cooked icing and needs some patience and time or it WILL NOT WORK (that is why I don't generally use cooked icings LOL). I will say that the amount of food coloring you need will depend on whether you are using liquid or paste form of food coloring. Will require more with liquid and much less with gel or paste form. I just eyeball it until the milk starts looking bloody. Sounds gross, I know.....The cook time will vary by several minutes depending on lots of factors--start checking after 25 minutes, as the recipe gives a guideline, not a law. It is worth it to get a nice RV cake if you really like cake!!

Reviewed On: Aug. 21, 2009

This recipe is okay as is (especially if for kids and with filling or frosting)--but it would be rated higher with the following changes: increase the amount of cocoa to 1 cup, and use two teaspoons of vanilla or add a teaspoon of chocolate extract. SIFT the dry ingredients in a bowl and mix them with the wet ingredients before adding to a prepared pan--if you sift the dry, it will help the leavening be more uniform than mixing in the pan. Give it a try!

Reviewed On: Aug. 15, 2009