Reviewer:

hsmama

Reviewed: Jan. 8, 2012

Easy to make. Stuck to the recipe and my cake did not fall. Very fluffy and delicious!! Will make again for sure.

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1 user found this review helpful

Reviewer:

boley79

Reviewed: Nov. 13, 2011

I made this for my mother. She does not like boxed cake mixes. I did sift the flour and I followed the directions very carefully. But, it was still pretty easy and it came out beautifully. I used half butter and half shortening. I used two 9 inch round pans. I baked it 28 minutes, as another reviewer recommended. I might even test it at 25 next time. Everyone loved it, especially my mother! It is a very different texture than a cake mix. It is sort of like comparing a fast food burger to a homemade one.

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7 users found this review helpful

Reviewer:

Caro

Reviewed: Nov. 7, 2011

This cake was ok. It was really dry and both times that made it, it broke when it came out of the pan. The second time the middle completely fell in and was like batter. I will probably use a differnent recipe next time.

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6 users found this review helpful

Reviewer:

April

Reviewed: Nov. 3, 2011

I made this cake for the first time and it turned out perfect. It was not dry at all and had a good flavor. I did substitute self rising flour since that's what I had on hand. Once I added the chocolate frosting,this was a great cake. I'm glad I tried this recipe.

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1 user found this review helpful

Reviewer:

railroad922

Reviewed: Oct. 23, 2011

Easy, delicious and moist.

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4 users found this review helpful

Reviewer:

Purplemom4

Reviewed: Oct. 20, 2011

i use this recipe to make pineapple upside down cake :P i pour this batter as is over my pineapple butter & brown sugar mixture it's amazin'!

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5 users found this review helpful

Reviewer:

jazzypha

Reviewed: Sep. 19, 2011

Very nice cake batter, very delicious. I used a cupcake pan, and baked it for about 16 minutes, it came out perfect, the tops of the cupcakes were kind of crispy, but sticky, which I thought was a nice touch. If you don't allow the batter to mix properly, then your finished product will not be enjoyable. I was pretty surprised that it was so good. Also made from-scratch lemon icing. It was an awesome recipe I will use again!

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1 user found this review helpful

Reviewer:

cebailey

Reviewed: Sep. 11, 2011

I made this cake today and it is great! It is not as yellow as a 4 to 6 egg cake, but the taste is delicious! I used real butter vs shortening, and used 1 cup 00 italian flour and 1 cup all purpose (finer crumb, tender texture). I decreased the baking powder to 3 tsp and decreased the salt to 1/4 tsp (these are personal preferences). This is my go to cake recipe. My entire family loved it! UPDATE: I have made this cake 6 times since my original review and have found the following works best: room temp eggs, real butter straight from the fridge, room temp milk, sift the two flours together w/ the baking powder. cream the butter/sugar on med-high, add all 3 eggs at the same time and mix on the highest speed you have for 2 minutes, cut the speed all the way back to the lowest speed you have and just add the flour blend and milk at the same time. beat on the lowest speed until mixed (do not over mix). pour into prepped pan and bake ( I average 30 min...sometimes longer, sometimes less). This is my go to cake!

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13 users found this review helpful

Reviewer:

Tonysgdbg

Cooking Level: Expert

Reviewed: Sep. 6, 2011

This was really good. Not as yellow as I thought it would be, but very yummy. I made the cake in a loaf pan (2) and we ate them right out of the over, barely cool, that was how good they are. Will be making this one again and maybe even frost it next time.

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3 users found this review helpful