Reviewed: Mar. 28, 2012

I made this using mostly half and half plus some milk as per the previous reviews. I was also a bit worried about it being dry so I added some applesauce. It was almost soggy now so next time I'll make exactly as written,although I thought it had a bit of a baking powder aftertaste when eaten before frosting. Next time maybe I'll cut the baking powder back a little?

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Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: Mar. 7, 2012

I did not care for this recipe. It had an unappealing texture, and tasted like cornbread muffins

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Reviewer:

Austin&ElijahsMommy

Reviewed: Feb. 13, 2012

Baked this cake for our wedding. It was a huge hit! Soft texture and a delicious cake for any occasions, No complaints or comments beyond it was amazing.

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Reviewer:

MissJ

Reviewed: Dec. 21, 2011

For me, this cake turned out moist and light. Reading the problems some reviewers had with a dry cake, I made sure to beat the egg whites to soft peaks only instead of stiff (and dry) as directed, a trick I got recently while watching a cooking show. I don't purchase cake flour anymore, instead I reduced my all-purpose flour to 2 cups. Only problem, I forgot to flour the pans and had a hard time unmolding. I plan to line my pans with parchment next time. Turned out great and I plan to make it again, anytime I have extra egg whites in my fridge.

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Reviewer:

Edion

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

This is a must try!!! Great recipe! was worried how it would turn out after reading other reviews, but it was awsome! followed recipe and added about 1/2c. My mom said it reminded her of the wedding cakes the bakery made when she was a kid!

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Reviewer:

mary8829

Reviewed: Jun. 29, 2011

This recipe was ok.

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Reviewer:

Tomsmom

Cooking Level: Expert

Home Town: Richfield, Minnesota, USA

Living In: Apple Valley, Minnesota, USA

Reviewed: May 19, 2011

this recipe was exactly what I was looking for. I wanted a white cake to go with a fruity icing and this is perfect. I took people's suggestions and used half and half instead of milk and that worked well. The recipe is for a 13x9 inch pan, but I baked this in an 11x15x1 inch pan for 20 minutes and it worked just fine. I highly recommend this recipe.

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Reviewer:

lauraadora

Reviewed: May 11, 2011

I really liked this cake and thought it was easy. I almost forgot to add the vanilla. I will defnitely make it again. I frosted it with buttercream frosting and chopped strawberries inbetween the layers (frosted the layers so it wouldn't soak through). It was great!

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Reviewer:

Trudy

Home Town: Manitowoc, Wisconsin, USA

Reviewed: Mar. 12, 2011

Because my son has an intollerance to dairy, I used coconut oil in place of the shortening and coconut milk instead of milk. I will definitely try this again as the cake, even without cake flour, turned out very nice. My oven baked a little too fast and the top was a little too done...and I didn't have powdered sugar for a nice icing. This is a keeper and a safe dessert or birthday cake for my son!

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