Reviewed: Apr. 18, 2009

THIS CAKE WAS OK NOT PACKING A HUGE PUNCH.CAME OUT NICELY BUT WAS EXPECTING MORE BUT OVERALL IT WAS DECENT AND I PROBABLY WOULD MAKE AGAIN

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DA DUTCHESS

Cooking Level: Professional

Living In: Largo, Florida, USA

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Reviewed: Apr. 16, 2009

This cake was really good, my mom really loved it and it was easy to make. The only thing I will do different next time is poke bigger holes because the butter sauce didn't really soak into the cake. I will definitely make again, thanks for the recipe!

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rikaatd

Cooking Level: Beginning

Living In: Pacoima, California, USA

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Reviewed: Apr. 12, 2009

Very Yummy! I used this recipe to make a pineapple upside down cake and it turned out wonderful. I baked it in a cast iron skillet, which is how my family has always baked them. Thank you for sharing such a great recipe.

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Rhonda (Athens, Tn)

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Reviewed: Apr. 6, 2009

This cake is not too sweet, moist and very rich tasting. I made this cake for the staff at my husband's office and they went crazy for it.

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cwkeys

Cooking Level: Professional

Home Town: San Antonio, Texas, USA

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Reviewed: Mar. 31, 2009

Makes a great cake, I have used it several times, in fact it is one of my husbands favorites. The only thing I do is to put the mark of a bourbon vanilla pod into the batter instead of vanilla extract as I do not have extract available to buy where I live. Thanks for sharing!

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PULCHRA

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Mar. 24, 2009

This cake is INCREDIBLE!! Very buttery and moist. I used two round pans instead of a Bundt pan and cooked for about 45 minutes.

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IrishGirl22

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

This was outstanding! I followed the recipe exactly, and it was delicious!

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Mar. 21, 2009

I made this cake for a Kentucky Derby party and served it with fresh berries and whipped cream. It was a HUGE hit- everyone wanted the recipe.

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BERTCHIC

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Reviewed: Mar. 13, 2009

This was a very moist and rich cake. I followed the recipe for the most part...I used regular milk instead of buttermilk. I also used Country Crock Light butter since the recipe does call for quite a bit of butter. I took the advice of another reviewer and doubled the sauce recipe and used half of it for a topping. I also used a microwaveable bowl with a pouring spout to heat up the sauce ingredients. It was a lot less clean up than using a saucepan. Yummy! Will fix again!

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KimberlynJason

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

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Reviewed: Mar. 11, 2009

Delish!! My family usually doesn't like cakes without some kind of frosting, but this was a big hit in our house!! It was very easy to make. I baked it in a 9x13 pan and poked holes in it after it came out of the oven. After allowing it to cool just a bit, I poured the butter sauce over the whole top of the cake. It soaked right in, making a cake that was super moist, buttery, just wonderful! It came easily out of the pan at serving time, too. This is now one of my very favorite, most-requested cakes. Thank you for a perfect recipe!

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LoreleiAmI

Cooking Level: Expert

Home Town: Torrance, California, USA

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Reviewed: Mar. 6, 2009

This cake was absolutely delicious! I loved the glaze and think the next time I make it I will take the suggestion of another reviewer and will add an extra half cup of buttermilk. I cannot wait to make this again!!!

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Mar. 1, 2009

This is the best butter cake I have made. Everybody loved the mositure and texture of the cake.

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Lulu

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Reviewed: Mar. 1, 2009

The flavor was DELICIOUS -- buttery sweet and rich, with the outside surface golden and crispy. BUT, the only reason why I didn't give this 5 stars was because it refused to slip out of the bundt pan! I had noticed other reviewers with this problem so I took special care to oil and flour thoroughly, and I let it cool to room temp before even attempting to remove the cake....but to no avail. I'm not sure what I could've done differently for an easier removal...? If anyone has tips, I'm all ears!

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sanfranciscomomma

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Reviewed: Mar. 1, 2009

Very moist and not too buttery. My husband made this (which means it was very easy to make!) and he reserved a small amount of the butter sauce to pour over the cake after he took it out of the pan. It was delicious!

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Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 25, 2009

I first made this cake for my boyfriend when he told me this is his favorite cake and it came out perfectly. Since then family and friends request it whenever its my turn to bring dessert. Very rich and delicious!

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Cooks4Fun

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Reviewed: Feb. 25, 2009

This cake is so good that I made two one after the other. It is delicious even after a few days. I used Splenda for the cake but used the sugar called for by the recipe for the butter sauce. Thanks a lot for sharing such a great recipe !

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Leeloo

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Reviewed: Feb. 20, 2009

I love this cake. I think for the cake size..just a pan used for angel food cake..there was too much of the butter mixture, but it is very good. I made some yummy cream chease frosting and let it sit overnight. It's not soggy anymore from the butter but I still think..personally..theres too much butter mix. I'm going to try it in a 9x13 pan and use it for my son's 4th birthday. It's fantastic! It's very delicious without the butter mix if you want to skip that step. All in all it's absolutely delicious!

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CowgirlCook

Cooking Level: Expert

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Reviewed: Feb. 17, 2009

Beautiful, tender and moist!!

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ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Juneau, Alaska, USA

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Reviewed: Feb. 17, 2009

This is a really good, dense cake. I went by the recipe exactly, but after tasting it I decided it definitely needed more glaze, so I made another batch and put it all over the top, then it was perfect!

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