Reviewed: Sep. 3, 2007

FOR ANY ONE THAT GAVE THIS RECIPE 4STARS OR LESS. USE TWO STICKS OF BUTTER INSTEAD OF SHORTENING. USE CAKE FLOUR AND SIFT OR USE WHITE LILLIE FLOUR AND SIFT TWICE,AND OYU WILL HAVE THE BEST CAKE EVER!!!!!!!!!!!!

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VENUS C. BANKS

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 23, 2007

I MADE IT EXACT TO THE RECIPE AND IT WAS GREAT!!! MY BOYFRIEND ATE ALMOST THE WHOLE PAN!!

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DANIELLE

Cooking Level: Expert

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Reviewed: Aug. 17, 2007

This is an excellent recipe. The key is good baking powder and soda, beating all ingredients well. Take your time and it will be great. I made 30 cupcakes, 350 20 or so minutes.

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072705r

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Reviewed: Aug. 13, 2007

This recipe turned out spongy and tastes like eggs. I used butter instead of shortening. I knew something was wrong when it didn't rise up when I checked on it in the oven. Also isn't anything like a yellow cake should be. Very heavy cake. Wouldn't try it again in the future!!

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AWGOAT

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Reviewed: Aug. 12, 2007

It was okay. I used butter flavored shortening and two 8" pans for 25 minutes at 350 instead of the 9"x13". Very fluffy and easy to make.

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Lesley

Cooking Level: Expert

Home Town: Acton, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: Aug. 5, 2007

Love this recipe. I tried it out the other day and it was great. I just thought it was a little too dense, so i might try separating the eggs and beating the egg whites and folding it into the batter next time to see if it lightens it up a bit. I'll let you know how it works.

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Angela

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2007

Wow. Truly deserving of a 5 star rating. Quartered the recipe to match the amount of sugar I had and made 8 cupcakes. They were so delicious. No frosting necessary. Very pleased.

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Mar S

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Reviewed: Jul. 31, 2007

Ok, I bake a lot, but I am little shy with cakes. I took the advice of previous posts (creaming the sugar & shortening, adding extra vanilla, beating mixture after adding the eggs), it helped avoid the problems I read, but it really wasn't that tasty. It came out fine, just not flavorful. It was not moist nor dry just OK. I don't think I will use this recipe again. I will try another one. Oh and I did substitute half butter for the shortening (did half & half of each) and I used 2% milk. Just FYI. It came out well and not crummy, just not as good and I hope taste wise.

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carolina cook

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Reviewed: Jul. 23, 2007

blech. the only thing that saved this cake was the chocolate frosting. i used the 1/2 butter 1/2 shortening suggestion, but it was still way too dense and overall lacked flavor. i will not make this again.

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bakerfosho

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Reviewed: Jul. 8, 2007

Finally the moist cake I've been looking for-I used all butter and made my own chocolate icing.Great.In fairness if you are not used to making scratch cakes,give a few times to perfect your technique here. You can't expect to have your first scratch cake come out great and must follow directions.Ingredients act differently if not done according to directions. It's a keeper and am adding a pic. Will say though it was hard to get out of greased pan, will use parchment on bottom next time.

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Lori

Cooking Level: Expert

Home Town: Dripping Springs, Texas, USA

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Reviewed: Jun. 19, 2007

Came out soft but didnt rise much - hence the four star. But it did have good texture, did not crumble, was moist did not smell of eggs, the top did not crust. But this is not THE yellow cake recipe....needs a bit of tweaking to make it rise fluffy.

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shoku

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Reviewed: Jun. 17, 2007

I've made this cake 9-10 times and only came here to print off a clean copy. I'm shocked by the low reviews and problems reported because this comes out for me every time as high, fluffy, moist, and delicious. If you substitute butter for the shortening, you'll have the cake that made the Magnolia Bakery in Greenwich Village famous.

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Cookinginflorida

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Reviewed: Jun. 5, 2007

I did not have a box of yellow cake mix, so decided to try this as I had the ingredients on hand. Not very impressed with this recipe at all. It seems to have too much sugar, as it doesn't rise well and then the sugar caramelizes and forms a hard crust on the out side. The texture was dry and crumbly and did taste a little like cornbread, but not even good tasting cornbread. I felt bad to waste my home made raspberry buttercream on this cake, but that was the only thing that made it edible for my hubby and kids. It is still sitting on the counter being ignored. If you want moist and yummy yellow cake, use 1 box of yellow cake mix and add all called for ingredients, then add an additional egg + a 3.9 oz. box of jello instant pudding. That is a yellow cake worth eating!

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Jen in GA

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: May 28, 2007

This was ok, not very yellow, a little bit plain. I used 3tsp vanilla, baked in 2 9"round pans for about 30-35min. Texture was good, a bit dry.

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BB34

Cooking Level: Expert

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Reviewed: May 24, 2007

didn`t like this very dense,,,,

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f.g.cook

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Reviewed: May 22, 2007

Wonderful cake! Wanted something quick to make for some cupcakes for the kids. They are so moist and delicious. Simple and wonderful recipe. Thanks for sharing.

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: May 20, 2007

This was my first time baking a non-box mix cake and it turned out great. I agree that the key is to cream the butter and sugar really well. Thanks!

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aessa

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Reviewed: May 9, 2007

This cake was so good I forgot the vanilla but it was still awesome I got rave reviews at home. I used a butter cream icing that I found on here and everybody tore it up. Will make again and again and again. Thanks

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CMS1901

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Reviewed: May 7, 2007

Ahh, this was awful! IT TASTED LIKE EGGS. Even buttercream frosting didn't save it =(. It was so dense, I wanted a nice light cake! It didnt rise at all eitha! Wat a waste of all thoze ingredients :-(. It really just makes sense to buy a 1 dollar box of betty crocker or pillsbury cake mix.

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Mariah10Carey88

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

Living In: Jamesburg, New Jersey, USA

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Reviewed: May 4, 2007

After reading the great reviews I decided to make this to accompany a nice pot of chili for dinner. Imagine my disappointment when it came out of the oven tasting not like cornbread, as so many reviewers claimed, but like a delicious yellow cake!

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hugzeke

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