The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 12, 2009
It tasted just like a sugar cookie like another reviewer said. My cake was so moist that it fell apart and I couldn't turn it out onto a cake stand. It also was so sweet that none of us could finish our pieces. I don't think I would make it again.
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 3, 2009
My friends LOVE this cake. I do think it is a little on the difficult side to make. It is so moist it is hard to get out of the pan, in an attractive way... But the flavor is to die for. I get asked to make this cake over and over.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
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Reviewed: Oct. 7, 2008
Yummy! This cake melts in your mouth, it is light and fluffy, but still dense and moist. I got a can of whipped buttercream to try and it was good. I am making this for my Wedding on Saturday and will use homemade buttercream. Thanks for sharing this great recipe!!!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Jul. 10, 2008
TAMMERSANN called it: "A Sweet Cornbread." And, waaaaaaay too greasy - in fact, Hurt Your Tummy greasy! Won't do this one again.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 30, 2007
This recipe is absolutely phenomenal! I made it as cupcakes and baked them for about 20mins which was perfect. I reduced the butter by 1/2c, although they were still a little greasy. One bit of advice is too sift the flour and too make sure the ingredients are blended very well. For the frosting I used my own vanilla bean butter cream which went perfectly.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 10, 2007
The only good thing I can say about this cake is that the flavor is good.(a bit like a sweet cornbread) Turned quite brown in the oven, flattened, and although it's moist it's the greasiest cake I have ever eaten! Maybe some of you will have better luck.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 17, 2007
The consistency of this cake was not exactly like the velvet cake that I have tried in the past, but I halved the recipe, so it's possible that is what made it taste kind of strange. It was ok.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 19, 2006
This cake tasted like Bisquick or cornbread...but it was okay with icing, I just used a regular butter cream. Really dense and moist.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 17, 2006
This was really greasy and heavy. The batter was very thick, almost like cookie dough. It baked fine and looked good, but it was really dense, not light and fluffy. I won't be making this again.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 14, 2005
It was too buttery for me. The icing would have been much better if vanilla flavoring was added.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 20, 2005
I was extremely dissappointed with this cake. It was bland and heavy. I do not recommend this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 15, 2005
This cake was absolutely delicious. This was my first time using this site and I was pleasantly surprised. I added a little more buttermilk to the recipe, but I probably didn't need too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 12, 2005
Moist, velvety and so tasty. For the icing I used 1 stick butter, 8 ounces cream cheese, 1 box powdered sugar and 12 ounces milk chocolate chips melted then added. I was making it for a fellow at church who liked white cake with chocolate icing. Delicious. Great recipe, thanks.
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Cooking Level: Intermediate

Home Town: Decatur, Alabama, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 1, 2005
I love this cake it is soooo moist. Great recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 24, 2005
My family loved it. It is unusual for the young children to actually eat the cake & not just the icing. I will defenitely keep this one in my favorites.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 21, 2005
My grandmother, who is constintally on a diet, couldn't put this cake down! I added a few drops of red food coloring, and some strawberries, and reduced the butter and sugar by 1/4 cup. Everyone I gave it to loved it. (I, unfortinitly, couldn't eat the cake, but it looked amazing!) Next time I might cut back more on the butter, nobody complained but I don't want to give my family a heart attack!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jul. 20, 2005
I made this for my husbands birthday. He loved it and the kids loved it. I will probably make it again, but with a different icing. I didn't care for that icing too much.
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Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jul. 9, 2005
Folowed this recipe almost exact, subsituted cake flour for regular flour. Turned out very nice, baked about 4 minutes longer than recipe states. Made this as a layer cake with Rick's Special Buttercream Frosting in this site, instead of the frosting in recipe. Very moist, and nice texture, and rich flavor.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: May 11, 2005
Made this cake a few weeks ago, and really enjoyed its richness. Actually, I made two cakes, the first turning out pretty well, but sticking to the pans. I learned with this cake that you have to really let the layers cool before you remove them. I wanted a coconut cake, so I added a cup of coconut to the batter, with a little vanilla extract, and made a buttercream icing, pressing coconut on the sides and top of the cake. Delicious cake, but definitely not for dieters!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 12, 2004
I made this cake for the drummer of a band that I enjoy who was quitting (to pursue the culinary arts, as I found out later). I tinted the frosting lavender and decorated it with some candied violets I had made previously. He loved it, and asked me out on a date. We now are married, and have two children. Just kidding. He really did like the cake, though.
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