Reviewed: Apr. 27, 2013

I wish that I had read the reviews before I wasted all the ingredients to make this cake. As another one said it took almost an hour to cook. It looks like cornbread and has no taste. Very tough and rubbery. Won't cook this again.

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Celia

Reviewed: Mar. 24, 2011

I did not care for this cake. It is like eating a sponge.

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foods teacher

Reviewed: Oct. 20, 2010

i used the pan it called for, and had to take some out and put in a little tin foil pan, took closer to an hour to cook, might make muffins with this recipe, not a cake though.

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Karyn

Reviewed: Sep. 20, 2010

I follow the recipe exactly as written. It was rubbery and difficult to cut.

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Reviewer:

Dear

Reviewed: Jun. 6, 2010

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

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Reviewer:

just me

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Orem, Utah, USA

Reviewed: Feb. 4, 2010

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.

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POPPYJH1

Reviewed: May 15, 2009

Flavor was good but the texture was heavy and tough.

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BJ Beaulieu

Reviewed: May 5, 2009

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

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Diana

Reviewed: Apr. 20, 2009

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.

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Reviewer:

Karen

Home Town: Newtown, Connecticut, USA

Living In: New Milford, Connecticut, USA

Reviewed: Apr. 13, 2009

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"!!!

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