Flavor was good but the texture was heavy and tough.

It says to cook it 20 minutes or so. It took much longer

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 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"!!!

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.