Reviewed: Sep. 22, 2008

This recipe was OK, I think I was expecting a thicker cake, since there is so much baking powder in it. And I suggest to watch the timing. I set the timer to 35min and it was a lil too done by then. :( oh well...NEXT!

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Diana

	Cooking Level: Expert Home Town: Dubuque, Iowa, USA
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Reviewed: Sep. 15, 2008

I thought this was terrible. I did not have a problem with moisture at all. I had the opposite problem. The cake kept sinking in in the middle. I made it three times making sure I did not do something wrong. Maybe it's my oven but I have never had a problem like this before. When I served it my 7 year old asked "why did you put chocolate frosting on corn bread" and i had to admit it kinda did taste like corn bread.

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firehedchef


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Reviewed: Sep. 11, 2008

This was so good. I took someone else's suggestion and sifted the flour first. I made cupcakes with this recipe and they turned out beautifully. Very light and fluffy. I also had to substitute margarine for the shortening since I did not have any shortening on hand. I will make this recipe again.

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FRANKNTAB


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Reviewed: Aug. 27, 2008

The only thing that saved this cake was that I put it in the refridgerator so we could eat it cold. It was dry and flat. I followed the recipe as written.

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1gdcowgrl

	Cooking Level: Expert Home Town: Marlow, Oklahoma, USA Living In: Comanche, Oklahoma, USA
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Reviewed: Aug. 22, 2008

this is very very disapointing! if i was you i won't make that mess!!!!!!!! it won't rise , salty , not good .

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krystalboo07


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Reviewed: Aug. 10, 2008

This is a good and simple cake. I just baked it and having it with coffee. I made half of the original recipe and instead fof shortening, vegetable oil. It is so moist and light. Thanks

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hefziba

	Cooking Level: Intermediate Living In: Las Vegas, Nevada, USA
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Reviewed: Aug. 6, 2008

I am the granddaughter of a Baker, and even I was impressed by this recipe! I use this with my grandfathers icing, and I am set! We use it for all occassions! Bravo!

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Kari


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Reviewed: Jul. 22, 2008

good flavor very crumbly. I poured sweetened strawberries over it and the family

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usetobeshipp


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Reviewed: Jul. 8, 2008

this is the second time i made this and both times they turned out GREAT! moist and delicious. i cut down the sugar by a bit though (i dont like my desserts too sweet)and i replaced the shortening by butter as well. overall, i loved it! yummy!

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CoconutCra-Z


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Reviewed: Jul. 7, 2008

I altered the recipe a little bit to make a white cake and a strawberry cake for Independence Day, and everyone LOVED it! People raved. I did substitute half the shortening for butter, as the subtitle recommended. It turned out very well for me.

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krisku


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Reviewed: Jun. 16, 2008

this was a great cake my family of 5 ate it all in one day. I chose to use no icing it did not come out hard i also added a 1/4 cup of oil and used butter instead of shortening. it was outstanding. The only type of cake i have ever made from scratch is a pound cake other wise i have always used a box mix. from now on i will use this instead. again awesome cake

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cookie


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Reviewed: Jun. 14, 2008

This recipe really was very easy. It was my first time making a cake from scratch and it was quite simple. I used butter instead of shortening and my cake still turned out fluffy and yummy. Thanks!

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Ara-is-Me


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Reviewed: Jun. 11, 2008

Great! I make this one for every birthday at my house. I use whole wheat flour and brown sugar and cut out most of the fat...and it still tastes good!

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400luv

	Cooking Level: Intermediate
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Reviewed: Jun. 5, 2008

I made this into cupcakes and they are good. I added a touch of almond extract (I do that alot) & used butter instead of shortening. Thanks for the wonderful recipe-I'll never get a box mix again!

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Amber

	Cooking Level: Intermediate Home Town: North Webster, Indiana, USA Living In: Easley, South Carolina, USA
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Reviewed: Jun. 3, 2008

This cake was awesome I will admit I did revise it but only a little I used canola oil isntead of shortning and also I added 1/2 a cup of ameretto to make it a little smoother I did cupcakes and they turned out perfect! So moist and fluffy we ate a few without icing and they were declicous. Definetly the best scratch cake recipe Ive ever used!

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momto2

	Cooking Level: Expert Living In: Cedar Park, Texas, USA
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Reviewed: Jun. 3, 2008

This cake is so yummy. I folloiwed the recipe to a T only subbing marg for the shortening. Came out perfect; not too sweet, subtle vanilla flavor.. so good. I didn't find it too dry as others said, maybe they cooked it just a bit too long? Maybe they were expecting something like a boxed cake? This is not a boxed cake. It doesnt have the same texture as a boxed cake; that is good. If you want a good home made cake, this is it. TIP: do not over mix when adding the flour, just mix until you dont see the flour. Thanks for sharing the recipe!

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babybluangel

	Cooking Level: Intermediate Living In: Vancouver, British Columbia, Canada
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Reviewed: May 4, 2008

WOW, what a great recipe! I made this for my grandmother's birthday, and used french vanilla icing. (store bought.) Everyone loved it!

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Kate

	Cooking Level: Expert Home Town: Brick, New Jersey, USA Living In: Forked River, New Jersey, USA
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