Recipe by mcrpunk
"A simple cake from scratch. "
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1 (14 ounce) can
sweetened condensed milk
I made the cake in a bundt pan and it tasted very good and was a big hit with the family.
First of all, this cake took 50 minutes to cook instead of the 20-25 mins. it says in the directions. Second, there was way too much batter for two nine inch cake pans...I ended up with dome shaped cakes that over-flowed in the oven. The cake also ended up with a crisp outer crust... we like it like that, but if you are looking for super soft/moist cake this is not it. However, I liked the homemade flavor of the batter. It tasted a little like southern sweet buttermilk cornbread. I would never have thought to combine the condensed sweet milk and sour cream and vinegar, but even in batter form it was tasty! With buttercream frosting and a lemon filling this cake turned out like what I imagine was made in the early settler days, homestyle and delicious.
This was the "Very Best Tasting",in a long time,4 familes,loved it and Laughter hit the roof!!! Like someone said,it took about 50-55 minutes,for each pan(and since)there was so much batter,I put it in 3, 9inch pans(almost)run over,but rose above pans-1 inch.So,I had,a 7 1/2 inch,-3 layer cake!! It covered up a plate,and most were sharing with someone else!! "Better cut recipe,in half",wonderful taste,"Very Huge in Appearance"!!!
This cake took 50 minutes in a 13x9 pan and cake had a high dome, was very crusty and tough. I bake and decorate a lot of cakes and am always looking for a new cake recipe. This cake was a waste of expensive ingredients. It was a bland and tough cake. I hate to give bad reviews, but I was VERY DISAPPOINTED. I salvaged my efforts and ingredients by cutting off the hard edges, cutting up the cake, sprinkling on some triple sec and layering with pudding to make a palatable dessert.
This was good! Just what we were looking for. I was worried about the time but it took exaclty 26 minutes. I was also scared of overflow from other reviews but that didn't happen. I used 1 bunt and two bread pans, perfect! I loved the chewy crust we ate it hot from the oven. maybe be a bit chewier once it cools but we like it warm with a bit of butter, almost like a sweet bread. mmm
It says to cook it 20 minutes or so. It took much longer
OMG! Best cake ever! I made it into cupcakes and the family devoured them in minutes - without frosting! Excellent taste and consistency. A new family favorite! Not overly sweet either - despite the amount of "sweet" stuff. Don't let the sour cream or vinegar scare you.
Should of read the recipe's name.Simply scratch it off my list.
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Scratch Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 175
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