The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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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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Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
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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Cooking Level: Expert

Home Town: Fairview Heights, Illinois, USA
Living In: Arnold, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Oct. 12, 2008
I did as other suggested(using 3 eggs), cake came out just good, the 2nd time I added 1 box of instant vanilla pudding to the dry ingredents, 3 eggs, and 1/4 cup of sour cream and it was fantastic. I used two 9in pans, cut each cake in half, making 4 layers with frosting between each. It was SO GOOD my mother asked for the recipe and she's a "old school" baker, everything she makes is from scratch and always good.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Sep. 23, 2008
good substitute. Followed other advice and used 3 eggs instead. Not heavy at all.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.92 star rating.
Reviewed: Jul. 22, 2008
Just made this cake. Have not tasted it yet but have cooked and baked for many years. It seems this cake is more like an old fashioned cake, not a ready mix (Box Cake). That is not bad, but it will not be light and fluffy. Probably will not make it again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Jul. 2, 2008
The top is really nice and crusty, and the inside is soft... not bad... I did make sure my ingredients were room temp, and beat for a really long time after each addition of ingredients. Also, I used less sugar... (half as much as flour... 1cup flour to 1/2 cup sugar) and it was plenty sweet for me. Also replaced shortening with butter.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Jun. 30, 2008
***IMPORTANT NOTE!*** Simply use self- rising flour, follow the instructions, and don't beat the batter too much! I was a bit dubious about even trying this recipe, seeing so many conflicting reviews from other users. Despite my doubts, we tried it. And it turned out great!! All 7 kids loved 'em (we made cupcakes with Hershey cocoa frosting). So, I was satisfied. :) Simply follow simple directions, and have a simply delectable treat! :) :)
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: Jun. 21, 2008
I agree this was a heavier cake, and had a little baking soda taste to it (???), but it wasn't bad. I used it for a jello cake and took it to a pot luck. No left overs, so I guess that says something! Good recipe when you don't want to go buy a box cake mix.
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Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.92 star rating.
Reviewed: Jun. 18, 2008
This cake had a good taste, but it was very dry.
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Cooking Level: Intermediate

Living In: Greenwood, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: May 23, 2008
Perfect yellow cake. Simple and most importantly the kids loved it. I topped it with butter cream icing for my son's B-day.
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Joy
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Cooking Level: Expert

Living In: Bowling Green, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.92 star rating.
Reviewed: May 8, 2008
I had changed a little with this recipe, I added a little baking powder, and some vanilla. I also used half shortening and half butter. It still did not help the bland taste. I do not reccomend this recipe.
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Cooking Level: Expert

Living In: Des Plaines, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: May 7, 2008
The batter tastes just like yellow cake. I think this recipe and others like it are rating poor because of the "Self Rising" flower is not being used. Add 3 tsp baking powder and 1/2 tsp salt to the "All Purpose" or "Cake" flour. Follow the recipe and pour the milk in slowly. Cheers
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Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: May 7, 2008
I have been looking for a good "from scratch" recipe to make fresh fruit cake. After trying several, this is the one. Just pour the fresh fruit on top and bake. The fruit mostly settles to the bottom, but some remains through the cake.It did take 35 minutes to bake, but it is worth the wait. I am a hobbyist cook, otherwise, I cook and my wife cleans up after me.
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Cooking Level: Expert

Home Town: Farmington, Iowa, USA
Living In: Thomaston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.92 star rating.
Reviewed: May 3, 2008
Very good flavor, crumb texture not as fine as box cake. I'm not much of a baker, but it saved me a trip to market for a box cake. My husband thought it was great and I would certainly make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Mar. 12, 2008
Not sure what everyones problem is with this recipe, its just plain simple. Follow the directions, use the correct flour and bake. Came out perfect, watch the shorting since if you add too much it will be super moist and soft!!!(don't talk on the phone while measuring) ha-ha thanks for the quick recipe. Add buttercream frosting and you have one perfect cake!
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Cooking Level: Intermediate

Home Town: Ocean City, Maryland, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Mar. 10, 2008
Delightful homemade easy cake. Dense? Of course - from scratch, just like grandma's!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.92 star rating.
Reviewed: Mar. 1, 2007
The cake came out ok, I added the baking powder because I didn't have self rising flour, and it came out good. But to me it didn't taste like a yellow cake, but more as of a muffin.
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Cooking Level: Expert

Home Town: Auburn, New York, USA
Living In: East Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.
Reviewed: Nov. 27, 2005
This turned out perfectly, and tasted just like yellow cake from a box. I did use 3 eggs based on others' suggestions.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.92 star rating.
Reviewed: Nov. 26, 2005
This recipe was really awful. I made no changes and it just didn't come out well. Please do not make it!
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