Reviewed: Jun. 15, 2008

The sauce was good, but the cake itself was a little bland I thought. I finally made a second batch of sauce, sliced the cake and poured the sauce over the slices. Once they were good and soaked, it was much better, but It was too much work for a just okay cake.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Jun. 13, 2008

This cake was wonderful!

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mdmilham

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Reviewed: Jun. 12, 2008

Just what I was looking for. These bake up quickly in cupcake molds. They had a perfect round top. I made 24 and left no batter out. The cake is super moist and has just the right amount of sweetness to it.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Jun. 10, 2008

Thsi was awesome! I made exactly as is, except used the 1 tbsp vingear to milk trick to make the buttermilk. My oven cooks hot so I did overcook it a touch but the inside still is a perfect texture. Used it for strawberry shortcake and was perfect. Used the chopsticks to poke holes into the cake. Wasn't wet or greasy at all.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Jun. 9, 2008

I tried this recipe and got rave reviews! It was super yummy and moist and delicious! I made this cake for my dad's birthday, he says that box cakes are a waste of time and wanted something homemade. He said that you can never go wrong with a bundt cake. He wanted a chocolate bundt cake so I found this recipe and kicked it up a notch! Just add 3/4 cup cocoa powder to the flour, then I added about a cup of semi-sweet chocolate chips to the batter. Baked it as required and then I made a chocolate glaze to go on top. You will love this version it is really good with a scoop of whipped cream or vanilla ice cream on top! Yummy!

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Misty

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Reviewed: Jun. 4, 2008

I did not change a thing. Cake turned out so good!!!

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 1, 2008

Delicious! Everyone in the house gave it a 5 star rating. I was a bit too excited to try it and popped it out of the pan before it was completely cool. It ended up splitting into a big mess! I'll have more patience next time. :)

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jodiann4

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

Wow, this was an incredible cake for as simple as it may sound. Super easy to make and like others have said, one of the tricks is to make sure you cool the cake completely before removing it from the bundt pan (also, a little Baker's Joy helps do the trick too!). I followed some suggestions and added about a 1/2 cup more buttermilk to the batter to help thin it out, used a wooden chopstick for the holes and poured most of the butter sauce into the cake. I took it to a work function and everybody LOVED it! Thanks so much for sharing this terrific recipe!

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Angelica

Cooking Level: Expert

Living In: Winder, Georgia, USA

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Reviewed: May 29, 2008

Ok this was sooo yummy! The only changes I made were that I ran out of sugar and had to use 1/4 brown sugar, which was pretty good. I did follow other reviewers advice and cream the butter and sugar, then add the eggs and vanilla, then I just dumped in the rest. I think the butter sauce recipe is enough as is, doubled would be too much. I know I'll be making this again, I loved it!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 14, 2008

This cake was scrumptious!! I made it for Mother's Day along with some homemade vanilla ice cream and it was the best! (I also doubled the butter sauce like others recommended.) The only other thing I would do different is that I would invert the pan while it was still a little warm - not completely cold. I had a hard time removing it from my faceted bundt pan and had to reheat it a little in the oven to loosen the butter sauce. Other than that, perfect! Will definitely make again and again.

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AndyFan

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Selma, Alabama, USA

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Reviewed: May 13, 2008

I have been making this recipe for years after I found it in a Pillsbury Bake-Off cookbook from 1969. I did the same as other reviewers and creamed the eggs and sugar well then alternately added wet and dry ingredients together. For the glaze, I've not only used vanilla extract, but for a taste change, I've used 1 T. of either Amaretto or Frangelico liqueurs with great success.

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Jenie

Cooking Level: Expert

Home Town: Exeter, California, USA

Living In: Dayton, Ohio, USA

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Reviewed: May 8, 2008

With this much butter, how can it not be good? I did add 1tsp cinnamon to the topping.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Apr. 28, 2008

I made this a couple of days ago and got rave reviews. I followed the recipe exactly. I softened the butter just a little bit. The cake may look plain, but with the butter glaze, it's anything but.

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EMCCREA

Cooking Level: Expert

Living In: Naples, Florida, USA

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Reviewed: Apr. 27, 2008

I baked this cake in two layer pans and did not use the glaze/frosting. Instead I frosted it with buttercream frosting. Be careful not to overcook. I made it twice, and the first time it was a bit dry, but that was my mistake for overcooking. Second time it was excellent and moist. Great butter cake - we had to make it twice because everyone loved it so much.

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GRAPESWHIZ

Cooking Level: Expert

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Reviewed: Apr. 18, 2008

YUMMY not over powering sweet just right. I didnt make the sauce just the cake. It was great! Will be making this again.

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DANIELLEG

Cooking Level: Intermediate

Living In: Greenfield, Indiana, USA

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Reviewed: Apr. 15, 2008

I just used this recipe for a basic cake recipe. I filled the inside with cherry pie filling and glazed it. Fabulous thanks.

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Amber

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 28, 2008

Wow - good stuff! Followed tyronebcookin's Suggestion of adding another 1/2 cup of buttermilk - Good call. Also added in some cinnamon and a pinch of nutmeg to the batter, and tsp of Rum Extract to both the glaze & batter. The extract really gave it an excellent boost. (Just used my metal meat thermometer to poke holes, and plenty of them) Glaze, as written, is plenty. Finished it off with a light dusting of powdered sugar.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 26, 2008

This cake is ok by itself but the butter sauce is a MUST! I used a silicone bundt pan and sprayed it with cooking spray. It came out beautifully after cooling for about 20 minutes.

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Doolittlenomnoms

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

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Reviewed: Mar. 24, 2008

The name of this recipe tells no lies. It is so buttery and moist and rich. I can't believe it's so decadent! I almost did the same as another reviewer by doubling the sauce but I like to stick to the recipe for my first try. If you are considering doing the same take into account that the sauce isn't a glaze, it's very thin and is absorbed right into the poke holes. So every slice has streaks of the sweet sauce that has soaked in. Just a thought since I didn't anticipate that. I'll make this time and time again, thanks!

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 23, 2008

Very rarely do I bake anything let alone get asked for recipes, except this Easter when I brought this cake to a friend's place. I did make a few slight changes. I don't have buttermilk or vanilla extract so I used 1/4 c flavored creamer and 3/4 c milk. I also substituted the vanillla for the creamer in the glaze. As suggested, I used a chopstick to make the holes, then I used a funnel in the holes to make sure the yumminess got down the holes. After I flipped it over I sifted powdered sugar then chocolate powder on top. Nevermind the rave reviews, I can't remember the last time I had three pieces of cake in one sitting.

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Jennifer

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