This cake was excellent. Very moist, which was important to me. I used the milk/lemon juice substitue for buttermilk and cooked in a 9x13 glass pan at 325 for 45 minutes. I did not do the freezing step (I don't think it was necessary). I used a topping my mom used to make: Melted butter with brown sugar, chopped nuts and coconut. Yum!

Reviewed On: Oct. 28, 2007

This was EXCELLENT! I made no changes and let it marinade for 24 hours. The flavor was just wonderful. This is a household favorite. Thanks!

Reviewed On: Aug. 5, 2004

This was very good, but adding fresh garlic made it even better. I also used it on skinless chicken legs and let it marinade for a couple hours. The whole family likes this one. Thanks for sharing.

Reviewed On: Aug. 5, 2004