Holy !!!!!!! This is the most amazing melt-in your mouth cake I have ever tasted! I used this recipe to make 24 superb cupcakes and it was the exact right amount. Changes: 1 and 1/2 cups of milk and definately make the meraingue right before. I sifted the cake flour and sifted all the three dry inredients 3 TIMES! Make sure you do that. I really think it makes the most difference. I'm pretty sure thats all the changes I made. I almost dont even want to frost these beautiful cupcakes!

Reviewed On: Aug. 24, 2009

I added about a tablespoon of cinnamon to the cake. I doubled the recipe and got almost 18 cupcakes out of it. I reduced the cooking time to 18 minutes for cupcakes. The cake rises quite a bit so next time Ii'll leave maybe 1/2 an inch of room in the cupcake tin to the rim. They deffinately remind me of a doughnut!

Reviewed On: Aug. 24, 2009

This soup was great! It paired well with a nice spinach and fruit salad. The nutmeg makes it feel more like a soup and less like a smoothie.

Reviewed On: Aug. 19, 2009