I followed the recipe exactly with the only modification I made was replacing the shortening with 1/2 shortening 1/2 butter. I was very pleased with the consistency of the cake, very light and fluffy. Not corn bread like at all like some of the reviews said. Make sure to cream the butter, sugar and egg mixture really well. I am a relatively novice baker, but I was able to get this right. I made this into cupcakes which I clearly overfilled. If you are making cupcakes, fill only 1/2 way. My biggest problem was something that made me question remaking this recipe. Once the cupcakes were cooled, I realized that there was a sticky film on top of each cupcake. It was thick and gooey and caused each cupcake to have a sheen to it. It appeared very plastic-y. I was able to successful conceal it with icing, but I still found it gross that I was eating that. I assume that it was because of the shortening. If I remake this recipe again, I think I will try with all butter. It's a shame about the goo on the top of the cakes because this recipe is fabulous in every other way.
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I followed the recipe exactly with the only modification I made was replacing the shortening...