Reviewed: May 27, 2012

This cake is AMAZING!! I used 1/2 cup apple sauce and 1/2 cup oil for a healhier version. It was so moist and delicious it did not need icing. When visiting my family, they begged to keep the leftovers! I made my own the next day and it kept well in the fridge for a week.

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Reviewer:

goodygirl

Reviewed: May 11, 2012

Delicious and really easy to make! I cut the recipe in half and just baked in a square pan instead. Used store bought frosting because I was lazy and it was still really good!

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Reviewer:

Cookin' in PA

Reviewed: Mar. 16, 2012

This is THE best cake recipe I've gotten in some time now. Only change was I used self-rising flour so of course left out the soda and salt...is delicious!! no need to frost we just ate it with a dollop of whipped cream on it...thanks Edie for sharing

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Reviewer:

Kath

Cooking Level: Intermediate

Reviewed: Dec. 22, 2011

This is such a good recipe; always a hit. The only thing I do different is I frost it while it is hot. After it cools I then refrigerate for one or two days before I serve it. I also add 1/4 tsp of ground cloves.

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Reviewer:

Karen

Reviewed: Nov. 11, 2011

Absolutely perfect. Subbed pecans for walnuts. This is on the menu for every fall party!

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Reviewer:

Kate U.

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Nov. 4, 2011

I followed the recipe to a T and the only complaint I had was the edges got a little crusty in the oven. Not sure if this would be solved by turning the temp down, but as for amazing, this is it! So yummy. My husband, mother and sister in law raved.

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Reviewer:

love2cook

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Logan, Utah, USA

Reviewed: Nov. 1, 2011

this is freakin amazing but sadly my papas is better. oh how i love utah... even though the peoplle are weird and mean.

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Reviewer:

tiny-chef

Cooking Level: Expert

Reviewed: Oct. 19, 2011

I have had the same recipe for over 20 years , except I add walnuts and omit the frosting. It is very delicious and, without the frosting, can be stored up to 2 days at room temperature and up to 2 weeks in the refrigerator. This cake gets better, more moist and flavorful, as it ages. I dust it with powdered sugar and garnish with apples wedges before serving.

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Reviewer:

Margo

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

Reviewed: Oct. 9, 2011

My husband and I hosted on Oktoberfest party yesterday. We made the main dish and 2 sides, and asked that everyone bring a German side dish or dessert to the party. My mother-in-law made this cake. It was so delicious. I saved this recipe and will make it for many years to come. It was wonderful.

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Reviewer:

foodlover

Cooking Level: Intermediate

Reviewed: Oct. 4, 2011

YUM! I made cupcakes. The only thing I did different is swap out a 1/4 C. of the oil for a 1/4 cup unsweetened applesauce. Next time I will do 1/2. I used Haralsen apples. I did not make the frosting. I used ready made. I would definitely make these again.

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