Recipe by: Tiffany R Coffman
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I rate a number of recipes "5 stars" but then there are the exceptional recipes that there is no way of rating as such. This is one of those recipes. I think I may have just stumbled upon one of...
Cake was exceedingly sweet. Crust got crunchy from the excess sugar. I baked this in a 9x13 pan, and it took about 1 1/2 hours to test done. I believe the sugar in the recipe is wrong. It ha...
I rate a number of recipes "5 stars" but then there are the exceptional recipes that there is no way of rating as such. This is one of those recipes. I think I may have just stumbled upon one of...
Cake was exceedingly sweet. Crust got crunchy from the excess sugar. I baked this in a 9x13 pan, and it took about 1 1/2 hours to test done. I believe the sugar in the recipe is wrong. It ha...
I can't believe there are so few reviews for this fabulous cake! It's a great old fashioned kind of cake much like the kind my Great Grammy used to make. I cut back to two cups of sugar and used...
Yummy! I cut the sugar in half and it turned out great! Thanks for the recipe.
I made this while stranded in a storm. I had to make my own buttermilk. I used 3/4 cup heavy cream and 1/4 cup skim milk and 1 Tb. lemon juice. I also had only butter (not shortening or marg) ...
Delicious! I made 36 cupcakes with this recipe. They baked at 325 for 24-25 minutes. If you make the 'cheese filling' recipe from this site, and drop 1 tsp on each cupcake and 1 or 2 raspberries...
other than cutting back on the sugar (only putting in 2 cups) and adding a full tsp of vanilla i followed this exactly and am very pleased with how it turned out ... the batter does get really t...
Lovely texture, great taste. I used soft margarine instead of shortening. I have made it several times now, and it still delights.