I had to use the other reviewer's substitution for self-rising flour. I also used 3 eggs instead of 2. The texture of the cake was great! I used this as a base for an apple cake. The final product tasted a little salty but I may have mis-measured the salt in the flour. I would definitely use this recipe again.

I tried this recipe following DANHARGRAVE'S recommendations. I only used 2 eggs and alternated adding the liquid and the flour. The cake was light and fluffy and a good substitute for a yellow cake mix. The cook time in a glass pan was around 32 minutes.

I give this 4 stars on the condition that you add an additional egg. I mixed this recipe and then read the reviews. Two stars! Oh no! I looked at some other recipes and I didn't see much difference except maybe more eggs, so I added another egg to the batter. It took a little over 35 minutes to finish baking, but I ended up with a cake that tastes just like it came out of a box - which is what this is supposed to emulate. My guess is that the other reviewers didn't use self-rising flour. Remember the recipe for self-rising flour is 1 cup AP flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Maybe the difference was the egg: anyway I got exactly what was advertised - within 5 minutes anyway. Later... I used the exact recipe this time (only 2 eggs) and it turned out as before - just as light and fluffy as a box cake. The cook time is still 35 minutes for me.

The cake was very heavy and dense.

Not very tasty, and does not make good cupcakes. I have my own bakery business and I do not recommend this recipe.