Reviewed: Apr. 23, 2012

With 3 egg yokes and 1 egg, this does not come out white, weird texture and taste is so so. Will not make it agaain

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Reviewed: Apr. 23, 2012

I would love to have given this recipe 5 stars however, the way the list of ingridents is done it can be confussing. You have to go step by step and then find the ingrendents you need as they are not listed in use. Saying that I found the cake to be moist and super flavour. I had done a minor change drop the vanilla by 1/2 and sugar a small amount and then added about 1 tbs spoon of maple sryup. This gave the cake a mild maple flavour which is what I wanted.

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Nadine

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

Reviewed: Apr. 4, 2012

My new favorite cake recipe! I try to avoid making cakes from scratch, because honestly, box cakes always seem to have a better texture. This was a definite exception. Delicious, moist, FLUFFY cake. I used coconut milk and vinegar instead of buttermilk, and stirred the baking soda in with the dry ingredients

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Rebecca

Reviewed: Mar. 19, 2012

We used this recipe for a surprise from a husband to his wife on their 3rd anniversary - which they spent at The Selkirk Motel in Colville, WA!

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Paul & Shari

Cooking Level: Expert

Living In: Colville, Washington, USA

Reviewed: Mar. 19, 2012

followed one reviewers suggestions(3 whole eggs/1 egg white) was good-cake was thick and heavy. next time going to follow the recipe. thanks though. very good:)

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piecookiemaker

Cooking Level: Intermediate

Reviewed: Jan. 3, 2012

This was a very mild cake which was exactly what I was looking for. My son (9) made most of it, the recipe was very easy to make. It smelled and tasted great. Will definitely keep this in my recipe box. Thank you for sharing

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whywait4life

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Cooking Level: Intermediate

Home Town: Cedar City, Utah, USA

Reviewed: Jan. 2, 2012

Considering the fact that I am not a fan of white/yellow cakes, I am very pleased with the texture and moistness of this cake. Like others, I did not add the baking soda to the buttermilk. Instead, added it in with the other dry ingredients. I chose to use up some butter flavored Crisco (I had leftover from all my Christmas goodies) in place of the shortening as well. Didn't have what I needed on hand to make frosting but the cake is still yummy! Thanks for the recipe.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Reviewed: Sep. 1, 2011

This cake has WAY too much sugar... not sure how it comes out for the other reviewers, but the amount of sugar actually ruined my entire cake. Perhaps it comes out differently when you use shortening (not an ingredient I would EVER use in baking) but when you use all butter, this recipe is not my favorite by any stretch of the imagination. Thanks anyways tho!

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yummycreampuff

Reviewed: Jun. 18, 2011

I was so exicted to try this cake , even though the ingredients seemed...odd a little.The reviews for this cake are so great I figured I'd try something new. I had never made a cake that felt or tasted so oily. It's over sweet and that's probably the reason it doesn't taste too bad.Very disappointing :(

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Mindyness

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Mar. 27, 2011

I feel bad giving this cake a 1 star, however, I followed the recipe exactly this afternoon. I read previous reviews so I knew what others did, but I tried to make this just like the recipe stated. I'm not sure where I went wrong. The boiling water at the end seemed strange, but I've made other cakes with a runny batter, so I though I would keep going as the recipe stated. I put the cake in the oven and checked on it half way through and was SHOCKED to see a mess in my oven. The cake had boiled over into a not so fun mess. Needless to say, I'm cake-less this afternoon. Thankfully, it wasn't for a birthday or anything important. I was just looking for something new to try. I don't think I will try this again.

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