Reviewed: Oct. 15, 2012

Followed almost exactly (but I always use original almond milk in place of cows milk and I used organic salted butter in place of shortening) and it makes a nice large amount...enough for 24 fluffy cupcakes which I arranged in an airplane shape for my sons 2nd birhtday. However my cupcakes were very dry :( Will try again and follow advice of some other users to increase milk to 1 1/2 cups. Had a great taste though.

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Reviewer:

ChefLinz

Reviewed: Oct. 31, 2011

Way good! It is as moist & fluffy as a boxed mix, but without any additives. Love it!!! Will make again & again.

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Reviewer:

kimmah

Reviewed: Sep. 5, 2011

Delicious cake. Recipe should be followed EXACTLY. For beginner bakers, loose whites will cause a cake to collapse in the center while in the oven. (I made this mistake.) Take care to beat the egg whites till fluffy/stiff and fold in mixture as directed. If you find that your palette is sensitive to the taste of shortening, then consider researching how to substitute with oil or margarine. Made a basic 5-minute vanilla icing. Worked quite well.

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Reviewer:

jquinci31

Reviewed: Apr. 27, 2011

This was awesome! I loved it. I made this for Easter and made a buttercream to ice it with, perfecto. I was a little timid about making it, since I have been known to mess up cakes occasionaly, but this turned out great! I took the other viewers advice and added another half cup of milk, we only had a little shortening, so I used what was left and finished it up with butter. My family loved this, it was gone in a day! Will definatly make again. :)

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Reviewer:

Emma's Cookhouse

Cooking Level: Expert

Reviewed: Apr. 27, 2011

I tried this recipe because of the rave reviews. Thought it'd be a sure thing. I followed the recipe exactly and got a cake that smelled wonderful. however, the taste was boring and it had a odd consistency. I could taste and feel uncooked flour. I'm not a novice baker, I'd say intermediate, but this recipe just didn't come out great for me.

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Reviewer:

ccctheday

Cooking Level: Intermediate

Reviewed: Apr. 23, 2011

this was a great cake m only 13 and it was simple to make this how ever it was a little dry but it was fun for evryone to help it was delicious

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Reviewer:

sandwich12

Reviewed: Apr. 7, 2011

I made this into cupcakes. It was fluffy and moist, which was great, but tasted and smelled like a pancake. Next time I'll add some fruit and make muffins with it!

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Reviewer:

yeagersacres

Reviewed: Feb. 16, 2011

Made this into a sheet cake so I could use my heart shaped cookie cutter to make individual cakes for my sweethearts and my Valentines Day dessert. He loves white cake and really enjoyed this recipe. Thank you Carol!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Nov. 26, 2010

Very good cake. It's great on it's own, or with frosting, or possibly as the base for a less sweet Gooey Butter Cake. I did alter the recipe some---either I was out of something, or I wanted to experiment. My edits included: 1/2 c. of sweetened condensed milk + 1/2 c. of water instead of milk; 1 c. of granulated sugar + 3/4 c. of homemade powdered sugar; a splash more vanilla. One thing I did wrong that I didn't realize until just now is that I folded the egg whites into the batter, rather than whipping them to soft peaks first. I wrote the instruction down incorrectly! Still tastes good, moist and dense, though slightly dry. Next time, I will use butter and shortenining, whip egg whites, and add more vanilla.

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Reviewer:

mrsjonze

Cooking Level: Beginning

Reviewed: Aug. 15, 2010

This did not turn out anywhere near as I had hoped. I cooled the cakes on a wire rack and after they cooled, I was able to hold up the cakes. They look like a giant sugar cookie. They were very dense. I cut up the cake in squares and will put some strawberries on it because the cake tastes just like a shortcake biscuit! My husband said he will take a slice and put some jam on it for breakfast tomorrow!

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