"This is an old family recipe from my deceased grandmother, whom I am honoring today by placing her recipe on your site for Mother's Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. in Sarasota, FL where I worked. I was so surprised and honored to win and I want to share her recipe with all of you." — S. Helms
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2 3/4 cups
packed brown sugar
I got this recipe off this website about 6 years ago... could it be that long? I think it was. I never post reviews, but I think that this one deserves a rave review. As a cake decorator, I've made this cake countless times over the years. It is dense and rich. Used it in wedding cakes and it perfect for 3D cakes. It is delicious. I love the flavor. I usually make this cake without the frosting following the cake recipe exactly. Sometimes, I'll add different flavors: ground almond (about 1/2-3/4 cup) and almond extract instead of vanilla or lemon zest(about 3-4 lemons) with lemon extract. Tried adding cocoa one time and that didn't come out that great. It is delicious with a chocolate buttercream frosting. Give it a try...
I don't know if I did something wrong because it had such high marks, but my family didn't like this one. It was really heavy, like a brick. The frosting was also too much - maybe I beat it too long. The recipe doesn't indicate how long to beat it. I was disappointed at the family gathering when we finally cut into this one.
My brother absolutley loves this cake! Tried it with butter and margarine, butter tastes much better. Did not like the carmel topping.
This is a very dense, almost like a pound cake. It is really good, I don't make it with the frosting, I use a chocolate truffle frostin and it is sooo yummy. My family loves it. I used it when I want a rich, dense, buttery cake...
This review is for the cake alone, as I made this into cupcakes and used a different frosting. I found the batter thick and luxurious. The cake was moist but not all that sweet, so it worked well with the buttercream frosting I topped it with.
The Only change i made to this recipes was that i added 1 more egg.I was really worried about this being an heavy cake from the batter being a bit thicker than most cake batters.But to my Suprise this is a very light and moist cake!I will be making this again.Everyone loved it and i made this cake for a 4th of July Girl Scout picnic useing buttercream icing,decorating it to look like a huge slice of watermelon.None of it was left at the end of the day!THNX MUCH:)
..I Bow to Mrs Oppenhiemer!!
This cake was Absolutely Fantastic!!!
This cake had a great butter taste, was Moist,Delicious,and best of all EASY To make!!!!.I sliced it,and placed a Fresh Strawberry,Blueberry Mixture on top That was tossed with a small amount of Sugar,and then I topped That with some fresh whipped topping. Were talk'n Heaven Here!!.Thanks Again Mrs Oppenhiemer for leaving this to pass on to our generation!!!!
I don't own a bundt pan, so I used a regular 9x13 cake pan for this recipe. I was a little worried it would rise too much for my pan, because I was also following the Oreo cake recipe with this cake (which by the way, I would not recommend). This cake's flavor is fantastic, and can't wait to make it WITHOUT the stupid Oreos & chocolate chips x) Thanks a lot! ~Bae
* Percent Daily Values are based on a 2,000 calorie diet.
Mary Oppenhiemer's Butter Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 230
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