I was hesitant because of some of the negative reviews, but this cake was totally scrumptious - moist and light textured. I doubt if I will ever make a yellow cake from a mix again! I made it as a birthday cake in a 13x9x2 pan with Caramel Frosting and everyone raved about it. Like some other reviewers, I did not have a use for the leftover egg whites, so I used 4 eggs instead the 8 egg yolks. I only had one cup of cake flour, so I used White Lily All Purpose for the rest. I did beat the butter and sugar thoroughly and then beat each of the eggs in one at a time (they were cold from the fridge). Then I beat about 3 minutes once all the ingredients were in the mixing bowl. I didn't sift the flour or do anything special. So if mine came out as well as it did, I can't imagine how anyone has it come out like cornbread! I think if it comes out dry, it may be that womone is overcooking it. I did bake at 325 instead of 350 as my oven runs a little hot, and took the cake out the second the center wasn't wiggly. This will be my go-to yellow cake recipe from now on. Thanks for sharing the recipe!
Was this review helpful?
2 users found this review helpful
I was hesitant because of some of the negative reviews, but this cake was totally scrumptious...