Reviewed: Mar. 31, 2008

This cake is wonderful! My ten year old daughter wanted to bake something (she'd never baked before) and this is the recipe we used. It was simple and it turned out great. I did use butter instead of the shortening...I don't like to use shortening. I'll definitely use this one again.

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xeracia

Cooking Level: Expert

Living In: Van Buren, Arkansas, USA

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Reviewed: Mar. 27, 2008

Wow...super dry! I was very surprised that such a basic recipe could turn out really quite horrible. I am not sure what it was but suspect it may be the 45 min baking time...who knows...yuck. On to something else I suppose.

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Jenny Pieske

Cooking Level: Expert

Living In: Belfast, Maine, USA

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Reviewed: Mar. 12, 2008

I found this recipe after I had accidentally overcooked one of those Pillsbury boxed cakes (that's what happens when walk away from your timer..lol). I changed the shortening to butter, as have some of the other reviewers, but hadn't read any of the reviews prior to making this. All I can say is, I'm glad the store boxed cake got ruined, cuz this one is much fluffier and lighter and sweeter.

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VegasFem

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 9, 2008

I made this cake according to the recipe, other than using butter instead of shortening. It came out perfect. This is one of the best cakes I have made from scratch, and I have tried many. The trick, as others have said is to really beat the shortening and sugar until fluffy. I also beat the batter in between eggs and a little extra at the end. It was light, moist. Mine took longer than the 45 min, more like 52-53. I topped with Chocolate Frosting I from this website and it was wonderful.

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Emily

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Reviewed: Mar. 6, 2008

Not as fluffy and light as I expected.

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amesalk

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Reviewed: Mar. 4, 2008

This was okay. I used butter instead of shortening. It tasted fine, not great but not horrible. It had a cornbread consistency, which is probably not what it's supposed to be like. It also somewhat tasted like a sweet cornbread. I've had much better homemade cakes, so it's not just me being unaware of what a non-box mix cake tastes like. I personally think boxed cake mixes taste better than this one. This cake was also not the color I was expecting... it was more of an amber color instead of yellow. I also think 45 minutes was 10-15 minutes too long of a cook time. My cake was a little dry.

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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: Feb. 28, 2008

I followed the directions exactly except did 50/50 butter and shortening and it turned out very dense and didn't have a great flavor. I ended up buying a boxed cake mix instead. What a bummer.

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Candace H.

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Reviewed: Feb. 24, 2008

I used this recipie for my teacher's birthday. She loved it. Will make again someday. I only used three eggs though. :)

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Love To Cook

Cooking Level: Intermediate

Living In: Arcadia, California, USA

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Reviewed: Feb. 24, 2008

I made this cake for my daughter's birthday and followed the recipe exactly. It took a little longer than 45 minutes to bake but looked great when done. I had to cut out some of the cake to decorate it, and the kids and I devoured the scraps - delicious! Unfortunately, because of time constraints, I had to make and frost the cake two days ahead of time, so by the time we actually got around to eating it at the party, it tasted a bit drier than when it first came out of the oven. However, it still received rave reviews.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

I made this recipe as a two-layer birthday cake. Although it was light and fluffy on the inside, the outside was a bit crispy. As others have stated, the flavor is quite a bit like corn bread.

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Rachel

Cooking Level: Expert

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Reviewed: Feb. 16, 2008

This is a great cake base. It was more dense than I thought it would be, but still delicious. I used all butter, and added almond flavoring. I also made a chocolate almond mousse for the filling and frosted it with the recipe from the Hershey's cocoa container, minus one cup of the sugar. It was a huge hit at work, and my husband was so happy that I was able to bring a piece home for him too. I will definitely make it again.

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Anderpants

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 16, 2008

This was a great cake. I used Tracey's Creamy Chocolate Frosting recipe, and the cake was as beautiful as it was delicious. I might have slightly overcooked it because the edges were dry and too crispy. I used round 9" pans and set the timer for 30 minutes. At 25 minutes, it smelled done so I checked it but it was too late. The middle was fine, and my husband said it was one of the best cakes I've made, but I like a really moist cake. I'm going to try again with a 9x13 pan.

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kpaigel

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 14, 2008

I'm a big fan of cakes and baking them and I'm pleased with this recipe. What I baked didn't come out dense or like cornbread, mine came out fluffy and light. My cake did rise unlike what happened with negative reviewers. I did tweak the recipe a bit by: adding an extra quarter to half teaspon of additional baking powder; adding 1 extra teaspoon of vanilla; exchanging lard with 2 sticks of butter; replacing 2 eggs with a half cup of egg substitute; and, reducing the sugar to 1 1/2 cups (I don't like my cakes too sweet). When I beat the butter and sugar together I made sure it was fluffy and light as I do with most recipes that requires creaming butter with sugar. I'll have to agree that there was an eggy smell in the kitchen afterwards so when I make this recipe again I'll reduce the amount of eggs used by using 1/2 cup egg substitute and 1 egg.

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Nan

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Reviewed: Feb. 9, 2008

I followed this recipe exactly and the cake was very crumbly. I wiped the pans with shortening and dusted with flour for easy removal but that didn't help this cake. It stuck to the cake for all it was worth. I ended up having to dig it out with a knife. The cake didn't rise very much either. Not my idea of a good cake. I should have just run out to the store and bought a box cake.

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quacked

Cooking Level: Beginning

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Reviewed: Feb. 6, 2008

Great flavor, but didn't rise very well at all - very dense, not light and fluffy like cake should be. I was disappointed and will probably try a different recipe next time.

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Donna S

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 6, 2008

Baked the cake into cupcakes instead of a cake. Made the adjusments as suggested by using half butter and less baking powder and more vanilla. The cake tastes ok frosted. Unfrosted the cake has a corn bread consistency. The cake overall lacks flavor.

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Tina

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

Love this. Simple, flavorful base recipe. I used half butter, half shortening for flavor and texture.

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Alicia Lynn

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Augusta, Georgia, USA

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Reviewed: Jan. 30, 2008

I followed this cake exactly to the directions, yet it came out with the texture of cornbread, and tastes like it, too. Not to mention that it fell apart after it had cooled.

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Maddy

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Reviewed: Jan. 28, 2008

WOW! This was the best yellow cake from scratch that i've tried. Perfect density and flavor (it didn't come out tasting like a biscuit like many that i've made). The only change I made was to use butter instead of shortening. I frosted it with the "perfectly chocolate chocolate frosting" from the Hershey's cocoa container. YUM!

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mandys_284

Cooking Level: Expert

Home Town: Citrus Heights, California, USA

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Reviewed: Jan. 25, 2008

This cake was wonderful I rate it a 10. Katie

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katie

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