Original recipe yields 12 servings
Based on a 2,000 calorie diet
Loved it! Made this for my daughter's birthday and it was delicious! We dusted it with powdered sugar and topped it with sliced berries. Thank you for sharing.
I made these today for a birthday - cupcakes. They were light, fluffy and delicious. This one is a keeper.
Awesome with Splenda Blend and blueberries! Thanks for the great recipe!
I made several substitutions (egg whites, brown sugar, soy milk and margarine) but holy cow this cake is delicious. Fluffy and perfect! Love love love. Definitely a keeper.
My family liked this cake. A little bit on the dry side. I made cupcakes and topped with some whipped cream and a strawberry.
I made them as cupcakes, and they came out great! Light and not too sweet. I added raspberry extract instead of vanilla for a fun, fruity taste. My only complaint is they fell quite a bit so the...
The consistency was closer to cornbread than cake. It was not light and fluffy at all. It made a decent tasting bread but was not cake-like at all.