Easy, moist and yummy. Recipe may be cut in half for one cake.

Sally

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
2 8-inch round pans
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, baking powder and shortening, and mix until crumbly. Add sugar, eggs, and milk; mix thoroughly.

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  • Divide batter into two 8 inch round or square greased baking pans. Dot the top with 1/2 cup butter broken into pieces the size of lima beans. Sprinkle top with 1/4 cup brown sugar for each cake, sprinkle cinnamon on top.

  • Bake at 375 degrees F (190 degrees C) for about 30 minutes.

Nutrition Facts

422 calories; protein 4.6g 9% DV; carbohydrates 60.8g 20% DV; fat 18.6g 29% DV; cholesterol 60.2mg 20% DV; sodium 206.5mg 8% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/23/2005
With only two ratings one 1 star and the other 5 I decided I would take a chance. I thought it was very good I halved the recipie and baked it in a 9" sqaure pan I had to add about 1/4 cup more flour the batter was a little runny cutting circles w/a knife worked nicely. Next time I will not halve the topping and i will mix it together first. I also cooked it for 5-7 min. longer it had a nice crispy/chewey edge and a soft fluffy middle. Read More
(10)

Most helpful critical review

Rating: 1 stars
12/24/2002
My daughter chose this cake and even though it hadn't received any reviews we thought we'd try it. Don't! We never got a chance to even taste it. The cake bubbled over in the oven started a fire and was completely destroyed! Read More
(3)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/23/2005
With only two ratings one 1 star and the other 5 I decided I would take a chance. I thought it was very good I halved the recipie and baked it in a 9" sqaure pan I had to add about 1/4 cup more flour the batter was a little runny cutting circles w/a knife worked nicely. Next time I will not halve the topping and i will mix it together first. I also cooked it for 5-7 min. longer it had a nice crispy/chewey edge and a soft fluffy middle. Read More
(10)
Rating: 5 stars
03/31/2005
My family loves this cake and it is the most requested one. Easy to make which is important to me as I am a very new cook. I put in a 9x13 inch cake pan rather than the 2 8-inch suggested and have had it turn out perfect everytime. Read More
(8)
Rating: 1 stars
12/23/2002
My daughter chose this cake and even though it hadn't received any reviews we thought we'd try it. Don't! We never got a chance to even taste it. The cake bubbled over in the oven started a fire and was completely destroyed! Read More
(3)
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Rating: 3 stars
11/23/2010
Very different texture from the fluffy cakes most people are used to. Kind of a heavy coffee cake. It has a pleasant taste though and is very easy to make. It's also economical using ingredients many people usually have on hand. Read More
(2)
Rating: 5 stars
05/09/2017
I made this cake and it was so easy! I thought I would be able to put one in the freezer but my family devoured both of them! Read More
(1)
Rating: 4 stars
09/09/2010
So so easy to make and very good!...made this for my family one sunday and they loved it! Will definitely keep this recipe. Read More
(1)
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Rating: 5 stars
03/07/2015
I love this recipe and find it very versatile: I sometimes substitute a cup of orange juice for a cup of milk and add about 2 Tbsp orange zest and it's an Orange cake or I follow the exact recipe and add almond extract and it's perfect!:) (I don't use the topping in these cases. When you add the 2 cups of milk start beating slowly then give it a quick beat for 30 seconds or so and it thickens... no need to add more flour. Read More