This is a very simple butter cake that goes perfectly with its caramel icing. An ideal cake to make when you want a snack without a whole lot of effort.
I got this recipe off this website about 6 years ago... could it be that long? I think it was. I never post reviews, but I think that this one deserves a rave review. As a cake decorator, I've made this cake countless times over the years. It is dense and rich. Used it in wedding cakes and it perfect for 3D cakes. It is delicious. I love the flavor. I usually make this cake without the frosting following the cake recipe exactly. Sometimes, I'll add different flavors: ground almond (about 1/2-3/4 cup) and almond extract instead of vanilla or lemon zest(about 3-4 lemons) with lemon extract. Tried adding cocoa one time and that didn't come out that great. It is delicious with a chocolate buttercream frosting. Give it a try... - 13 Sep 2006 (Review from Allrecipes USA and Canada)
My brother absolutley loves this cake! Tried it with butter and margarine, butter tastes much better. Did not like the carmel topping. - 24 Dec 2001 (Review from Allrecipes USA and Canada)
This review is for the cake alone, as I made this into cupcakes and used a different frosting. I found the batter thick and luxurious. The cake was moist but not all that sweet, so it worked well with the buttercream frosting I topped it with. - 11 Feb 2013 (Review from Allrecipes USA and Canada)