Reviewed: Jun. 12, 2013

I made this cake and it was delicious. I am going to make it again but I will substitute the brown sugar for all white sugar.

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greatbaker2013

Cooking Level: Expert

Reviewed: Apr. 6, 2013

I was surprised with this cake right away it was so moist and delicious. thank you

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Elsa t

Reviewed: Mar. 16, 2013

Excellent cake. My kids and hubby raved about it. Because I'm still trying to lose baby weight, I subbed 1 cup egg beaters for 4 eggs , 3/4 cup Truvia baking sugar for 1 and 1/2 cups white sugar, 1/4 cup Splenda brown sugar blend for 1/2 cup regular brown sugar and I Can't Believe it's Not Butter sticks for regular butter. The cake was still very decadent tasting. I can't imagine how wonderful it would be with real butter! I will make it the real way for company and the light way for me! My bake time was 75 minutes and it was perfect. I didn't do the butter sauce because I forgot and just dusted with powdered sugar. It was sweet and delicious and really didn't need to butter sauce, but next time I make this I will try the sauce.

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boyz5

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: North Kingstown, Rhode Island, USA

Reviewed: Jan. 23, 2013

Divine! Just made this now and it turned out perfect and so rich! Couldn't wait for it to cool down and just ate it warm with a cup of tea. Used a springform tin, brown sugar instead of white, and milk & yogurt mix instead of sour cream. Bliss :)

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IAmMinion

Reviewed: Oct. 11, 2012

This is an absolutely delicious cake. Moist! Flavorful. Absolutely loved it! Will be making this over and over again, actually making it this evening!! Made a few changes though. Doubled the recipe and used 1 cup sour cream and one cup heavy whipping cream and it came out very moist and soft. Also put in 1/8 tsp of nutmeg and cinnamon. Got a person who said it was a bit too sweet but that's it. This goes into my collection of recipes!! I got 2 12" cakes (which I layered and decorated as a birthday cake for a client) and a small about 6" heart shaped cake out of the doubled recipe.

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Reviewer:

angied

Reviewed: Sep. 16, 2012

this cake is good

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dwayne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jul. 13, 2012

I love this cake. Very moist and my family just love it!

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Julie Mison

Home Town: Jurong West, West Region, Singapore

Reviewed: Apr. 9, 2012

DELICIOUS!! I followed the recipe exactly as is, and it turned out superb. I didnt use all of the butter sauce... I just took a spoon and lightly spread it across the top of the loaf when I took it out of the oven. I want to buy some vanilla bean ice cream tomorrow and re-heat the butter cake and throw a scoop on top! yummy! THANK YOU for such a simple and great recipe!

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Reviewer:

katrinajones87

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Vista, California, USA

Reviewed: Jan. 18, 2012

Made this for my sis, whose name is Susan so it seemed appropriate. Such a lucky find. Yummy. Thanks for sharing!

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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Sep. 23, 2011

Hubby didn't care for the cake, but I loved it. He thought there was too much vanilla, and I have to agree. I followed the recipe as written; however, only baked for 60 min. Easy to make. I can see many variations of this recipe being equally tasty. Changing extracts, spices, or using rum. Thanks!...UPDATE: Held up well and stayed moist for the 3 days it took to polish it off.

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