I don't know how anyone can give this recipe less than five stars. This is the most moist cake I've ever made. I do use oil instead of shortening, and I usually make the yellow cake. It's WONDERFUL!! Also, very quick and easy to make. You'll never be able to go back to boxed mixes after trying this recipe. Thanks so much.

Reviewed On: Dec. 4, 2009

As everyone in the humid South knows, you should NEVER attempt divinity in the rain. Well, let me tell you, I live in Alabama and I just made this recipe during a tropical storm with my French doors wide open...It turned out GREAT!! Amazing! I followed the directions exactly, except that I was not sure my thermometer was calibrated exactly right so I also used the ice water (hard ball) technique because it seemed like it was getting very close to the correct temp when my thermometer hit about 255. I stopped at 255, and it turned out just fine. For the person who said they burned up their mixer, you can avoid that by mixing well to the point were it starts cooling and thickening up, and finishing by mixing with a spoon. The whole point is to get it to cool down, and that is done by mixing it with air. Perfect recipe. I'll be using it again and again. Thanks!!

Reviewed On: Nov. 9, 2009

This is very, very good. Not too sweet. I used Lite Cherry Pie Mix, but that's the only change that I made. I will use this recipe again. Thanks!

Reviewed On: Jul. 13, 2009