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The reviewer gave this recipe 1 stars. This recipe averages a 3.67 star rating.
Reviewed: Jul. 30, 2008
Made it twice, the first time as written. Yuck-- why tolerate the health hazards of hydrogenated fats? Second time, made it with butter (as pound cakes were originally made) and of course skipped the butter flavoring. Ahhh... much better! So one star as written, but 4 stars with my alteration.
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1 user found this review helpful

Reviewer:

Georgette
Photo by Georgette
Cooking Level: Expert
Home Town: Virginia Beach, Virginia, USA
Living In: Austin, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Photo by 3BoysMama
Reviewed: Mar. 16, 2008
I cut this recipe in half to try it out. The cake fell after I removed it from the oven, but was still very tasty. I used butter-flavored shortening since I didn't have the butter flavoring. It was very moist and tasty. My husband gave this two thumbs up.
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2 users found this review helpful

Reviewer:

3BoysMama
Photo by 3BoysMama
Cooking Level: Expert
Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed: May 16, 2006
Great cake! I used chocolate chips and when served warm, it tastes excellent. As it aged, the cake staled a bit but when fresh it was perfect! Plan to make again.
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0 users found this review helpful

Reviewer:

Katrina
Photo by Allrecipes
Cooking Level: Intermediate
Living In: Iowa City, Iowa, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 3.67 star rating.
Reviewed: Sep. 22, 2003
This was yummy! Very quick and was it moist! Tastes best when warm. It has become one of the desserts of choice at our weekly barbecues.
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8 users found this review helpful

Reviewer:

CHAYDEN
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