This cake recipe is okay. With that being said, I will not make this recipe again simply because of the 1 1/2 cups of fat (butter, oil, shortening). I will stick with my standard recipe which calls for 1 cup of salted butter. I was a little worried about the taste/density of this cake when I popped the cakes out of the baking pans and an oily sheen was noticeable on the cakes and my hands. Taste is good. The icing portion I tweaked to make my own. I used 1 cup butter, 8oz cream cheese, 3 cups confectioner's sugar, 2 tsp vanilla, 1 tbsp of milk and left the pecans out...used them to decorate with after. All in all I prefer my usual recipe, but as with every recipe it's all about personal preference.
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This cake recipe is okay. With that being said, I will not make this recipe again simply...