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"This makes a perfect cake for a special dinner for two," writes Diane Still from Monroe, Georgia. "I have made lots of cakes and this one is easy. There have been many suppers to two since our family has grown and flown the nest."
Nutritional Facts 1 piece equals 353 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol, 222 mg sodium, 49 g carbohydrate, trace fiber, 4 g protein.
Originally published as Old-Fashioned Yellow Cake in Cooking for 2 Summer 2008, p49
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Reviewed on Dec. 20, 2012 by coolgurl83
this is very delicious, easy to make, but i think its bit too moist but i like it, i made another frosting & i will make it today again !
Reviewed on Aug. 28, 2012 by dpauley
I used butter in this cake instead of shortening and also added grated lemon rind. The cake was very moist and delicious. I will be making this cake again.
Reviewed on Nov. 27, 2011 by 1275
This is a great alternative to boxed cake mixes. I especially like that this cake requires no huge amount of egg whites; (what a waste of eggs.) You can also pour the mixture into a greased 8 inch round baking pan instead of a loaf pan. I did not try the icing in this recipe- I frosted my cake with chocolate icing. My family likes all things chocolate and rarely really enjoys white cake; they loved this one; (the chocolate icing helped this!) Great classic cake, I will make it again.
Reviewed on Oct. 03, 2011 by shanadr
Just made this cake and it's very good. I used self rising flour and omitted salt and baking powder. I also didn't beat the batter for two minutes and cake turned out fluffy. Very quick & easy! I like that the recipe makes a small amount. I didn't make the icing, I used some I had on hand.
Reviewed on Aug. 27, 2011 by Sandi0529
The flavor of this cake is really good, and the cake is very moist. However, the cake is kind of flat, so do not expect a "fluffy" cake. It isn't heave though.
Reviewed on Mar. 27, 2011 by jbounds54
Loved it.
Reviewed on Mar. 13, 2011 by ctmom05
I think the flour that is listed for the frosting is actually part of the cake, instead .. .. .. a mistake in the directions.
Reviewed on Mar. 02, 2011 by cmm_bama
I have made this several times and will continue to make it. I didn't care for the icing so I use a simple chocolate buttercream instead. My husband did really like the icing listed here though. I did use butter instead of shortening but didn't change anything else. It makes a perfect little cake for two without having a bunch of wasted cake. Thank you for posting this recipe.
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