Reviewed: Sep. 2, 2003

Butter and eggs are what to look for in a cake recipe. This isn't a light froo froo cake. Use good quality ingredients like real vanilla and it's great. (I often add more vanilla than a recipe calls for) Someone said it was like corn bread, it's dense like corn bread but soft, not grainy and it certainly did not taste like flour, it tasted like a vanilla flavored cake (sweet). This cake will hold up to shaping. It is great alone but frosting is always nice too. The only difference in my ingredients, is I don't ever have milk on hand, I used powdered milk, not really a difference. Do not make if you like lighter than air, froo froo cake.

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Reviewer:

Snoopy498

Cooking Level: Beginning

Home Town: Deer Park, Wisconsin, USA

Reviewed: Dec. 27, 2001

This is the best and easiest cake recipe I've ever tried! It's also the first one that didn't break when I turned it out of the pan. A true winner!

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Reviewer:

MOLLY_E

Reviewed: Feb. 25, 2005

I made this and I couldn't believe how quickly it was devoured. My family loved it. I used a carmel frosting found on this site and it was terrific. I will used again and again.

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Reviewer:

LORIJ2

Reviewed: Dec. 20, 2004

great recipe i made it because i was very bored it being school holiday and we didn't have many ingredients, so this was a great recipe. the second time i made it i didn't have enough sugar or butter so it didn't come out that well.:( SO MAKE SURE THE MEASUREMENTS ARE CORRECT!

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Reviewer:

AUSTRALIANTEENCOOK

Reviewed: Sep. 2, 2001

Yummy! I made this into a two-layer cake for my daughter's birthday and frosted it with buttercream frosting. It was great!

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Reviewer:

ALHARROUN

Reviewed: Oct. 26, 2003

My husband is a big fan of butter cakes so I tried this and put a twinkie cream from another recipe in the middle. It was fantastic! I was a little concerned that it wouldn't have a good enough butter taste for him so I added a teaspoon of butter flavoring with the one teaspoon vanilla and wow! Not sure I needed the butter flavoring but i found this to be quite good. If you have a problem with the texture, make sure you mix your sugar and butter until CREAMED this will take away some of the grit that some complain about.

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Reviewer:

ANNIE HIGHTOWER

Cooking Level: Expert

Home Town: Remus, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Nov. 2, 2003

This was very good, I added cinnamon, allspice, ground cloves and a little nutmeg, it came out like a spice cake. Very good and very easy, this recipe is a keeper!! Thanks Carol!!

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Reviewer:

HELEN23

Reviewed: Mar. 26, 2004

My husband and kids raved about this cake!

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Reviewer:

TAYLOR95

Reviewed: Oct. 5, 2004

I have used this recipe many many times before I turn vegan. Then I easily veganized the recipe since it doesn't strongly rely on eggs. I use egg replacer, soy milk and non-hydrogenized soy margerine and it always turn out great. I lost my print-out during my family relocation. Thankfully, this recipe is still online!

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