I've made this cake for Christmas every year for 10 years now, and it's always a huge hit! Some notes I've made over the years: *For the frosting, do not use a whisk for the flour and milk mixture. Stir it until the texture is a thick paste, like the consistency of mashed potatoes - about 10 minutes. Do let it cool completely before continuing with the frosting. *The frosting may not seem like a lot, but it is! I use some for a crumb layer and some for decorating. *This recipe makes approximately 22-24 cupcakes. For cupcakes, baking time = about 25 minutes. *For two 8" pans baking time = about 35 minutes. *For a bundt baking time = about 45 minutes.

Reviewed On: Dec. 24, 2012

I've been making this cake for YEARS, and everyone just loves it. My mom makes it, too! She puts her mixer on high and mixes the final batter for a good long time to get the cake nice and fluffy. I've also made this into cupcakes, which are delicious. For the frosting, you really do have to get all the flour dissolved into the milk first, otherwise it won't get that nice, frosting-like texture. At the Holidays I add green food coloring to the frosting. It contrasts most festively with the red cake for Christmas!

Reviewed On: Sep. 23, 2010

This was very delicious and easy. However, it was so gooey that I really can't recommend it for a layer cake, unless you put massive amounts of wax paper underneath - when this is warm, it's just too runny. I would, however, definitely use this over a sheet cake or brownies!

Reviewed On: Sep. 23, 2010