I made this prize winning cake this morning and I just loved it. I substituted Bob's Red Mill Whole Wheat Pastry Flour for the all purpose flour and I used soy sour cream and vegan margarine instead any dairy products. The flavor is very nice and nutty. It would go great with a cup of grain beverage coffee. I got this recipe from a Better Homes & Gardens mini-book called the Best of Hometown Cooking. This tasted much better after sitting in the fridge overnight.