Reviewed: Feb. 2, 2011

This was such an aweful cake. I have to think I did something wrong. I'll try again.

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Reviewer:

Chary

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 23, 2011

awesome cake. there is nothing like a good homemade butter cake

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Reviewer:

Mary

Reviewed: Jan. 21, 2011

This is a sturdy cake that can with stand a good heavy butter cream frosting. It does not crumb easily when frosted. However, it is rather dry and is a little lacking in flavor.

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Reviewer:

butterflybutt

Reviewed: Jan. 9, 2011

I gave this recipe 5 stars because my husband loves it and that's enough for me. :) One thing to keep in mind, this is probably not a b-day cake and it's definitely not light and fluffy. I've made it twice now and intend to make it again today, it always turns out just right. Not too sweet, not too rich - it's a great snack food. I followed the directions exactly, not adding anything. It's great!

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Reviewer:

Jenna

Home Town: Mckinney, Texas, USA

Reviewed: Jan. 7, 2011

when i made this cake it tasted pretty good, but it did have the texture of cornbread. The texture was just a tad too rough for my taste. I wouldnt make it again.

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Reviewer:

slcline3

Reviewed: Jan. 4, 2011

A decent little cake

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Reviewer:

helnwhls

Home Town: Saint Louis, Missouri, USA

Living In: Oakland, California, USA

Reviewed: Jan. 3, 2011

I love that this makes one small cake. For a butter cake it has less butter but still tastes like a butter cake. I am downgrading this to 4 stars for two reasons, it fell in the centre (likely I took it out too early) and it was quite sweet. That being said, it is an ideal cake and size for my family and will be made again.

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Reviewer:

michelle

Reviewed: Dec. 23, 2010

I have only used this once but am planning to use it again on Christmas Eve. I have been looking for a cake with this exact texture for years! I use it to make "jam-cakes" -- you use a cooking cutter to cut out circular pieces of pie crust and put them into cupcake/muffin pans. Then put a spoonful of raspberry preserves into the pie crusts, then top them with cake mixture. Be careful not to use too much preserves! My mother used to make these and I've been trying for years to make them, but the box cake mixes are way too light and spongy, and until now I haven't found another cake recipe that fits the bill. Thanks for much for sharing this!

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Reviewer:

Codycote

Home Town: Lawrence, Massachusetts, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Nov. 18, 2010

This was pretty dense (As others have said) so it depends on an individual's preferences. My kids like it just fine, and it definitely is the kind of cake that you can actually shape and decorate without it completely falling apart, so great for birthdays.

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