I must have done something REALLY wrong! This cake was horrible. I must admit I used C&H Bakers sugar instead of regular granulated sugar. The recipe didn't specify what type so that's what I used. I also used Swans Down Cake Flour. My result was a cake that had a crust that formed with approximately 1 inch of space between it and the cake. The cake itself was SUPER heavy and dense. It was more like an extra moist sugar cookie than any cake I ever had. I may try this recipe again and not make any modifications but my results were horrific this first attempt!!!

Reviewed On: Mar. 4, 2009