This cake is delicious and turned out really well! I followed this recipe very closely - just used cake flour and sifted all of the dry ingredients. I also let my eggs and butter come to room temperature before using. I thought the texture was great - cake was very moist - not at all dry. I also made sure not to overmix once I thoroughly creamed butter, sugar, eggs, vanilla. Thanks for the recipe!

Reviewed On: May 2, 2009

This is a great recipe! I used regular balsamic vinegar and regular yellow mustard, and like others recommended, I added 2 tbsp honey and 1/2 tsp sugar to reduce the tartness. I blended this in my Magic Bullet blender, and the result was a restaurant quality dressing! Thanks for sharing!

Reviewed On: Jan. 7, 2008