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

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

Not very good. It was edible, but slightly dry and heavy. I'm not the best cake baker, so maybe I did something wrong, but I don't plan on trying this one again. I think "Four Egg Yellow Cake" from this site was better.

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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: Intermediate

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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Reviewed: Apr. 23, 2008

I live in Georgia and baked this in a free standing convectional oven. I am not sure if ovens & location vary in baking results.Anyways, This cake was easy and not over sugary with a perfect consistency . I put rasberry jam between layers and served the next day. What a cake! Next time I will layer with homemade pinnaple preserves,baste with brandy simple syrup & frost with coconut frosting for a fancy celebration.

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lovelymeal

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 6, 2008

It tastes like a sweet corn bread to me as well. It had a lot of air bubbles in the center and eventually cake fell in the middle. I used 9 x 13 inch pan and had to bake it longer to be done inside. (Maybe it should be baked in two pans.) When I checked it at the 45 minute mark, it had fallen. Will wait to see what it tastes like when it cools for a fair assessment. Cake is moist though, without water bath.

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angelface

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Reviewed: Mar. 21, 2008

I give this recipe 5 starts due to the substitute ingredients still fluffy and very nice looking, I substitute 1 cup natural orange juice instead of milk, and soy oil instead of shortening and it look fantastic I did backe two round 9" pans to make a layer cake, great recipe.

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LolitaGDL

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Mar. 20, 2008

i havent tried it yet, but the picture looks great. i hope mine turns out that well. im making it for a birthday party! (i gave the stars for the great pic!)

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