Reviewed: Nov. 18, 2007

This was a great-flavored cake. Make sure you use a good quality vanilla extract, because that is the dominant flavor, especially with the butter sauce. Very moist cake. Took this to a family function and received many compliments.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

What a Dish!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2007

This is a simple, easy, butter cake receipe that tastes very nice. The first time that I made it, it did not last a day! I recommend it to those, like me, who are a novice at baking and want to start somewhere.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

krandrannon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2007

Everyone loved this but me. I didn't especially like the butter sauce, and though I poked both large and small holes throughout the bottom of the cake, I wasn't pleased with the way it dispersed itself. Apparently it was only me, though! Because everyone else had seconds. I served it with an apple compote.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kas

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2007

this cake was fantastic.i will double the butter sauce next time and also pour over the top.i will make it again..and AGAIN ..thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

joedoggy

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2007

Loved the recipe. Be sure not to over cook cake, it will be pretty dry. I would doubel the glaze and pour over the top and bottom of cake. It was delicious!!!! Thank you for the recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Tuolumne, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2007

Nice butter cake to use with fruit or other toppings.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lindsaylovv

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2007

Very delicious cake! I made exactly as the recipe said and it turned out perfect! Very moist! My family loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christina M.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2007

made this cake yesterday and it is very good and very moist. very important to let the cake cool completely before turning it out of the pan so the butter sauce has time to set and better the next day after flavors have time to mature.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Linda

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2007

THIS RECIPIE WAS VERY GOOD. BUT INSTEAD OF SUGAR I USED SPLENDA BECAUSE OF THIS I ADDED ALITTE MORE BUTTERMILK SINCE SPLENDA SOMETIMES MAKES CAKES DRY.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tiger1268

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2007

My family loved this recipe.Very moist & delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michele

Cooking Level: Expert

Home Town: Wickes, Arkansas, USA

Living In: Hooks, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2007

The butter sauce made this cake way too sweet, and gave it a wet consistency throughout the bottom half of the cake. The cake without the sauce seeped into it was good. Might try without the sauce, but will probably look for another yellow cake recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ILoveAardvarks

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2007

This cake is awesome!! It's the butter sauce drizzled over it that really makes it. One time I doubled the sauce...it was to die for! I followed the recipe exactly and it turned out great. Definitely cool completely in the pan. Great served with homemade whipped cream!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DoreenRN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Jamison, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2007

I have made this cake several times. Always turns out great. Only changes I make is to prepare my pan with bakers spray and I double the sauce. I make a lot of cakes and this is my mothers favorite.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TAD

Cooking Level: Expert

Home Town: Muncie, Indiana, USA

Living In: Decatur, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2007

Very good. I made it for my mother-in-law's birthday and she loved it. She is not a big fan of frosting so this was the perfect cake for her.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KAVYA29

Cooking Level: Expert

Living In: Aurora, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2007

To DIE for!!! I bake a lot, and this is one of the best cakes I've come across as far as taste and texture are concerned. I did cut back on the sugar a bit (about 1/3 to 1/2 cup) since there was going to be more in the sauce, but that's just personal taste. I also did the traditional method of creaming the butter and sugar, adding the eggs, then alternating the dry and wet ingredients, but I'd be curious to try the method suggested next time. At any rate, it was delicious and travelled well to a friend's cottage. Everyone had seconds! Thanks for sharing Suzanne!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

oakvillelinda

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Oakville, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2007

absorbed the butter sauce tasted very yummy, but looked undercooked and had that texture. It was probably something I did. I followed the advice of others and added a bit of cinnamon to the sauce--yumm. And next time I will also follow the advice of making a slightly larger batch of sauce and drizzling it on top. Oh, and one piece of advice I didn't follow the first time I made this cake was to let it cool completely in the pan. Big mistake! I was too impatient and ended up with half a cake in the pan and half the cake on the platter. The second time around I let it cool and it only had minor stickage problems. Will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Koolaid Girl

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Alexandria, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2007

I do not care for the dryness of a pound cake and this takes care of that problem. It is my husbands absolute favorite and many people have told me its the best cake they have ever eaten. It seems to improve the longer the cake sits as the butter sauce absorbs throughout the cake. Will keep at least 7 days and can easily be frozen. Thanks for a great recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GAYLEREYNOLDS

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: Danville, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2007

Such an excellent cake! It was moist, fluffy and delicious! The only change I made was to add 3/4 c. toasted pecans chopped really tiny to the batter and some rum extract to both the cake and glaze. I made it about 4 hours ago and it's already gone! Mine also popped right out of the pan about 10 min after I finished glazing the bottom. I poured a small amount of the glaze on top too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tonya

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2007

Delicious and easy to make. I followed the directions exactly except for adding an extra egg only because the eggs I had were a bit small. I had alot of left over batter because I used a 9 in. bunt pan instead of a 10 in., then I didn't want to fill the pan to high, thinking it might spill over, but that wouldn't have been the case. This cake doesn't rise a whole lot, it's very rich, sort of like a buttery pound cake. Still, the cake itself was great, moist and rich. We ate it with ice cream, it was incredible. Next time I'll serve it with sliced strawberries and whip cream like other reviewers have, and also double the delicious buttery sause. Excellent cake, 5 stars, and I'd definately make again!!! Almost forgot, I just sprayed the pan with non-stick cooking spray, and that worked fine.

Was this review helpful? [ YES ]
0 users found this review helpful