I like this recipe, but prefer it a bit more moist so I used my southern Grandma's cure for dry cakes and substituted the shortening for Wesson oil. Saved the day.
Not bad, most people liked it but after following the directions to the tee, and putting the batter in the pans, I realized the directions for the cake recipe didn't include the salt, which was listed as an ingredient. So I guess I will throw it in with the other dry ingredients next time...
this is the recipe my former mother-in-law used and it is wonderful. all our birthdays she made the "red cake" she was a blessing and so is this cake.
This cake has always been a favorite in my household. I have been using this same recipe for years. It is easy to make, produces that dense but moist "from scratch" quality that everyone loves, and the frosting is perfect for the cake. I make 1 1/2 the recipe for the frosting because my family loves it so much (you must have lots between the layers). My daughter asks for it every year for her birthday and it was a favorite for her to take back to college with her when she came in on the weekends (she was the hit on campus).