I was a little nervous about the vinegar, and it seemed like it would be too much baking soda, but I made the recipe almost exactly as directed, and it was excellent!! The only changes I made were 1 cup cocoa, hot coffee (didn't want to wait!), and dusted the pan with cocoa instead of flour. The chocolate flavor was definitely there, it had a great texture, it was moist, dark, just perfect. I'm very sensitive to the taste of baking soda and couldn't taste it at all! I made it one day and frosted and served it the next.

Reviewed On: Nov. 8, 2009

Excellent flavor! A little eggy, and VERY sweet, but it tasted great. I made a pink castle cake with it for my daughter's birthday party and everyone loved it! Next time I will try cutting back the sugar by 1/2 cup.

Reviewed On: Apr. 6, 2008

Very good! Even my non-blueberry eating son liked it! I used half whole wheat flour, half all purpose flour in both the cake and topping. About half of the blueberries sank to the bottom , but that still left still plenty in the body of the cake. As my blueberries were tart, I used the amount of sugar the recipe called for, and it was just right.

Reviewed On: Feb. 24, 2008