Overall this produced a good cake, but I have a few points for others. 1. This makes more batter than 2-9inch cake pans worth. More like 3-9inch cake pans. FYI. 2. This cake is a slow cooker - I made it in a 9x13 and it took over an hour to test done (it had browned a bit on top but that's normal in butter cakes, if that's going to bother you, find a shortening or oil cake recipe). This is because of the amount of batter -- reduce if you don't need 3 cakes or a 3-4 inch thick sheet cake. 3. I stored my cake in the fridge due to how I frosted it, so I can't speak to the moistness (the fridge sucks the moisture out of cakes and breads, so never bash a baked good that you stuck in the fridge without pre-tasting) but I can say that it came out with a much denser crumb than cakes made with all-purpose flour, however it was tender to the mouth and fork. This cake would hold up well for cutting into layers, etc., much like pound cake (but tasting different). Overall I was pleased with this recipe but as one of the early reviewers I wanted to go ahead and point out a few things about this cake before people make it expecting Betty Crocker boxed mix and then downrate it. Thank you Alicia, we enjoyed your recipe!
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Overall this produced a good cake, but I have a few points for others. 1. This makes more...