Becky 06/174/2019 06/24/2019
I made this recipe with the multigrain pancake and baking mix. I made a 3 layer cake with fresh strawberries and strawberry gel in between each layer. The layers held up well to the weight of berries. Cake looked beautiful. My sister in law who is gluten free said it tasted just like regular cake. Moist and fluffy but weighty enough to hold its shape. I served it with fresh whipped cream and everyone liked it a lot!
Lorene 12/346/2018 12/13/2018
What would I need to change to make a 9x13 size cake?
Dana 01/08/2018 01/09/2018
How long should you bake if using this recipe to make cupcakes?
T.... 06/158/2018 06/08/2018
Batter came out extremely gummy. Cake never rose. Followed directions exactly. Seemed as though an entire liquid ingredient was left out of the above recipe.
Rick 07/199/2018 07/19/2018
any recipes for a yellow Bundtcake.
Aimee 06/157/2018 06/07/2018
What is the best way to make this cake without using eggs? I'd like to make this for my daughter's birthday party but it needs to be vegan. Thank you!
Judy 03/86/2018 03/28/2018
Delicious and easy. I made the cake twice. Thought my oven was too hot the first time. Second time I baked for 25 min without peeking (directions say don't open the oven). Too long. Resulted in dry dark crust. So I shaved it off and proceeded with filling & decor. I will try again...this is a good product.
Sarah 03/71/2018 03/13/2018
This cake was so great! I don't use refined sugars, so I substituted 1/2 cup honey for the sugar, and added sliced strawberries, blueberries, and bananas and my whole family loved it (and they're not gluten free)! It was very light and fluffy. This is for sure my new go-to cake recipe!
Freddie Palesano 12/354/2017 12/21/2017
Can I make this cake into a red velvet? And how?
Need this asap!
Need this asap!
erin clark 12/344/2017 12/11/2017
Wow, I love this recipe! I swapped a few ingredients: substitute half cup of swerve for whole cup sugar, used quarter cup of eggnog, quarter cup sugar free torani syrup, added cup crushed nuts and 1 tsp. Of baking powder...and ta-daaa!!! Great yellow cake base. I needed it to be sugar free and gluten free and now I think I'm a gluten free glutton, so good.
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