Reviewed: Feb. 19, 2005

Wow! Glad I tested this recipe before I gave it to my co-worker for his going away party. He might have been insulted and thought I actually wanted him to leave if I served this cake. I followed the recipe exactly and was very disappointed. I guess my search for a good yellow cake continues.

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FIFIMSP

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Reviewed: Jan. 23, 2005

This cake is very tasty and fairly easy to make... except when you're trying to forst it. I let it cool completely but once I tried to put the frosting on it, it just crumbled to pieces! It was still very yummy but as far as appearance, it was a mess!

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LAUGHMYBUTT25

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Reviewed: Aug. 5, 2004

This cake wasn't bad. I added about 1/8 cup oil to the recipe to make it more moist, and with a chocolate pudding frosting it was pretty tasty.

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BRWNEYEGRL46

Cooking Level: Intermediate

Home Town: Prairie Du Sac, Wisconsin, USA

Living In: Genoa, New York, USA

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Reviewed: Jun. 6, 2004

Delicious and moist. Made a pineapple filling for this cake, which made it made it complete.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 22, 2004

I'm afraid this recipe didn't turn out well at all- the cake tasted stale and dry an hour after it was baked, and it was quite hard. I wouldn't use this one again.

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CRIMSONANDCLOVER

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 14, 2004

I made this tonight in a 13x9x2 pan. I think I may have underbaked it just slightly - it was pulling away from the sides and browning on top at 40 minutes, so I took it out. I think it could have used another few minutes. It's very moist, with a rather coarse crumb and an excellent flavor. I would make this cake again.

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FULLTILTREDHEAD

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Reviewed: Dec. 27, 2003

I am sure that I did something wrong but I ended up with the layers looking like cornbread. I substituted Splenda for the Sugar and added some powdered milk in addition to everything else called for and it was too dry. In spite of all that, it tasted wonderful. Since I am diabetic, I served one layer of the cake with no sugar added Apricot Jam, and iced the other with a sour cream icing. It really was enjoyable but I will add a little more liquid next time. I am just learning to cook with Splenda so I should do better next time. Barbara

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GAMBLERMOM

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Reviewed: Nov. 23, 2003

Not to toot my own horn, but this recipe never lets me down. To ensure proper moistness, I'll sometimes add 1/8 to 1/4 cup of a light oil to the batter before baking (especially if the relative humidity is a little on the dry side). I hope you'll find easy, versatile this recipe as tastey as my family and I do.

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Scottley

Home Town: Concord, North Carolina, USA

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Reviewed: Jan. 30, 2003

I tried this recipe because the items for the recipe were already in my kitchen. I was really surprise how moist and flavorful the cake turn out. I know I will continued to make this cake.

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