Reviewed: Oct. 20, 2009

Good but mine turned out very dry?? Not sure if I did something wrong.

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bvogt

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Reviewed: Oct. 4, 2009

This went together in no time; I was very pleased with the resulting cake, and a bit surprised at how (too, too) easy it is to prepare that many calories' worth of temptation for just the two of us. Could spell trouble!

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Reviewed: Sep. 20, 2009

LOVED THIS RECIPE..Made it with All Purpose flour and added baking power, I did use butter and 3 eggs... EVERYONE LOVED IT.. Cake was gone as soon as it was cut..Went great with wedding cake icing by chayes100..

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Foody320

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Reviewed: Aug. 4, 2009

Used this to make a Honey bun cake with since I didn't have a yellow cake mix box handy. I followed another reviewers advice and used a stick of butter (no shortening) and added an extra egg (honey bun cake calls for 4 but only used the 3). Also followed the recipe using milk and omitted the oil from my recipe for the Honey Bun Cake. Ended up having the best one I've ever made. Extremely moist. Don't think I'll ever use a box mix for it again. Cake was gone in less than a day. Thanks for the terrific recipe.

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BALLCRUSHER

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Reviewed: Jul. 29, 2009

Excellent!...thanks for sharing. I did the AP flour with baking powder as well as an extra egg. I also doubled the vanilla and snuck in a tad of almond and coconut extract...about 1/8 teaspoon of each. Super moist cake...one of my new favorite recipes. As a previous reviewer said...follow simple directions. Impossible for the cake to flop!

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qtmixx64

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 8, 2009

Hopefully, the photo I took of the cupcakes I made from this gets accepted so that you can all see the lovely results. The only changes I made to the recipe were a stick of unsalted butter (instead of shortening), 1/4 tsp salt, evaporated milk (instead of reg. milk) and 1 tsp of baking soda (as I used all-purpose flour instead of self-rising). I baked these for just 20 min; they are glistening and moist and have a gorgeous color. Not sure what everyone else has been doing wrong, but perhaps they should stay away from baking.

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VegasFem

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 11, 2009

My kids loved it. thats why Im giving it 4 stars. I added the extra egg, but I used (salted)Butter. Since I am not a salt eater, this combined with the SR flour made it a little intense. I will use unsalted next time.

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mztrice

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Reviewed: May 1, 2009

What a wonderful cake!! I was making a pineapple upside-down cake, and couldn't get to the store for boxed pineapple mix. I found this recipe, and added 3/4 cups pineapple juice to the mix, decreasing the milk to 3/4 cup. It took about 40 min to bake, and was AMAZING. I'll be making this again without the pineapple, and probably keep the milk at 1-1/4 to 1-1/2 cups just to keep it extra moist. I didn't have self-rising flour, so I added 1-1/2 tsp baking powder and 1/4 tsp salt to the recipe and it was perfect. Thanks for a wonderful and easy cake recipe, I hope I won't ever have to turn to boxed mixes again!

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rceklarc

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

When I cooked this cake it turned out heavy and dense.

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chelshamlett

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Reviewed: Mar. 19, 2009

I used this recipe as the base cake to make the "Creamy Orange Cake" recipe on A/R. I wanted to find a quick "from scratch" recipe because I scaled it to 1/2 a recipe and made a 9 inch cake. This cake was perfect for that! I am sure I will at LEAST use this recipe as a base for poke cakes in the future. I only used 1/2 c of sugar (a little less than the 3/4 it would have been for half of the full recipe) I also may try to use applesauce in place of shortening to lighten it up. I can't vouch for this cake 'stand alone' as it was doused with jello, but it certainly did serve my purpose well! Thanks for the great recipe!

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Bev511

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

This recipe was okay, but me and my friend tweaked it a little bit for cupcakes. Because it was so heavy and thick the first time, we used a 1/2 stick of butter instead of shortening, and substituted 2 egg white for the eggs, and beat them separately, and folded it into the mixture at the final step. This resulted in really light, fluffy cupcakes. Just make sure not to overfill them!

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Michaela

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Reviewed: Mar. 8, 2009

An absolutely delightful, soft, fluffy cake. Beware - do not use for cupcakes, allthough most reviewers have had success, I found the cake was simply too light and fluffy, and when we try to remove the paper the cake just disintegrated. This is the only recipe I use for a standard cake pan, however and I would challenge anyone to find a better recipe.

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EmmaH

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Reviewed: Mar. 8, 2009

I USED IT FOR CUPCAKES. DIDN'T RISE WELL AT ALL, VERY HEAVY, HARD, AND TASTED MORE LIKE A BLAN BISCUT. I FOLLOW THE DIRECTIONS AS FOLLOWED. OVERALL DISLIKED VERY MUCH.

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cayce_2009

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Reviewed: Feb. 25, 2009

This recipe is exactly as advertised. It is a quick, easy recipe which is almost identical to the results attained with a box mix. The texture and color of this cake are fantastic. For my personal tastes, the cake was a wee bit bland--something fairly easy to remedy. Others, however, thought the taste was perfect. Regardless, I will make this cake again. Thank you.

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redsonja

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Reviewed: Feb. 22, 2009

The cake was very easy and quick. I used butter instead of shortening, and we loved the results - it was delicious. I frosted it with the Decorator Frosting from this website. Also, I cut the recipe in half and did one 9-inch round cake layer, because I know I'll eat the whole thing no matter how much I make!

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 31, 2009

This recipes was so simple and tastes great! I really think the bad reviews are because people used plain flour. I also used three eggs instead of two. I will definitely make this cake again.

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RBM27

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Reviewed: Jan. 25, 2009

This recipes is great, I am now making my third one for the weekend. The first one went so fast it was surprising. I must say that I used the 3 egg recommendation and it work very well. I will use this for now on when I need to make a cake.

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tastet41

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Reviewed: Jan. 16, 2009

This turned out okay for use despite the other reviews. I made mini cupcakes in my mini muffin pan.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 19, 2008

I just made this recipe and it is great! Because I didn't have the self rising flour, I used all purpose flour and added 3 teaspoons of baking powder and 1 teaspoon of salt.. Better than the box.. Very moist and soft too.

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luv2cook

Cooking Level: Expert

Home Town: Fairview Heights, Illinois, USA

Living In: Arnold, Missouri, USA

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Reviewed: Nov. 4, 2008

Made this recipe twice- once exactly as written and second time substituting butter for the shortening and adding about 1/4t salt (1/2t if using unsalted butter)...much tastier this way! Changed the procedure as well after reading some articles and other reviews on the website. First make sure butter, eggs and milk are all room temp. Sift together flour, sugar and salt, twice if you have the time. Combine all wet ingredients except butter. Whip up butter really well on its own. Then alternate dry and wet when adding to butter, taking care not to overmix at this stage. I added choc chips and made cupcakes, came out great- really tender and moist- and actually tasted even better a day later.

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mpk

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