By Pam in the Kitchen on May 02, 2011
"I had trouble with yellow cakes coming out mealy and dry, (like a dry, oily cornbread texture) then I found this recipe in July 2008 Gourmet magazine. It's simple, easy, and the texture is, well, like cake ought to be - moist and tender. All that and delicious too! Don't over beat or it will be tough and try to start out with the ingredients at or near room temperature. Of course, you can make this into cupcakes or 13 x 9, just adjust the baking time. It's done when a wooden pick inserted in the center comes out clean. I'll never go back to the box mixes!"
Serving Size: 1 (158 g)
Servings Per Recipe: 12
"What a wonderful cake! The taste is wonderful! It is in the oven as I write this. I will update when done! <br/><br/>Well it's done! I added a couple of handsful of chocolate chips and cut the sugar to 1 1/2 cups. This is a great cake! Thanks to the baker of this recipe!"
"Texture is wonderful, the cake is moist but it has a distinct baking soda flavor. I'm going to try it again with 1 teaspoon of soda instead of 2 the recipe calls for."