This is a very simple recipe and turns out very well. I am not sure why some people have had problems with it. Just a note....all milk is not the same. If you use a skim milk, the cake will be less rich than if using whole milk. I used skim milk and margarine rather than butter. Butter provides a better flavor, but margarine creams better and incorporates more air into the batter. My layers only took 30 minutes to bake...maybe some people over-cooked the cake. As mentioned by another evaluator, the toothpick method is the only sure way of checking for doneness. I do want to mention that if this cake tastes like a cornbread, then honey, you need to try REAL cornbread. Most restaurant cornbread and box mixes taste like cake.
Was this review helpful?
27 users found this review helpful
This is a very simple recipe and turns out very well. I am not sure why some people have had...