This recipe is everything you can ask for when looking for the perfect buttercream frosting. I halved the recipe and it was plenty to frost a 2-layer 9inch cake. I used butter flavored shortening ( that's what I had on hand), so it didn't stay perfectly white, but that's not the recipe's fault. I have also added different flavors ( lemon and coconut are my favorite) and received plenty of compliments every time. I do add a couple of tbs. of light corn syrup so the frosting is smoother. This way it is easier to frost big areas of cake without any "bubbles/holes" and the surface becomes much smoother and prettier. Will be making again!!

Reviewed On: Nov. 15, 2009

Absolutely amazing! I wanted to make a simple frosted yellow cake that my husband could bring into work on his birthday, and this is it!! I was a little sceptical because my batter was really, really thick, even after I had already added an additional splash of milk and I started to get worried when the cake didn't really rise in the oven. But I shouldn't have worried, the cake was super moist, had awesome flavor ( and I don't even LIKE yellow cake), was light and fluffy and yet dense enough for easy frosting( I used "Special Buttercream Frosting" from this site). I used Cake Flour substitution (1 3/4C AP flour + 1/4C cornstarch) and one 9x9inch square pan. I will try adding some baking soda next time. This will definitely be my yellow-cake-go-to recipe from now on!! Thank you!!!

Reviewed On: Nov. 12, 2009

Absolutely amazing!!! I used milk chocolate instead of white chocolate and cherry pie filling instead of the raspberries ( that's just what I had on hand) and it turned out beautifully!! I baked it for an additional 25 mins, turned off the oven, let it in there for another hour or so, before letting it cool down on the counter until it was cool enough for the fridge. I had absolutely no cracks ( I did put a pan of water inside the oven though), and the cake was super smooth and creamy!! Will be making again!!

Reviewed On: Nov. 11, 2009