This cake is fabulous! And it actually tastes just like a really good sugar cookie! I doubled the recipe and used 2 tbsp. of vanilla and 1 & 1/2 cups of milk. This cake is moist, dense and above all delicious! Plus it only took 35 minutes to bake. It was perfect for a cookies n cream cake. I will definitely make this again!
i made these as cupcakes for my daughters birthday party, and they were great. made 3 batches, one with the vanilla essence, one batch with lemon and one with coconut they were great.
Ok – so I’m not sure if I did anything wrong. But I’m a fantastic baker…and typically when trying out new recipes I don’t alter it…though for this recipe I added a bit of salt. Everything else I followed to a “T”…and the cupcakes came out…kind of greasy (it may have been the european butter i was using)..and my boyfriend thought they had the consistency of cornbread muffins. They weren’t super fluffy and soft as I was hoping they’d be. I may try this recipe again because it got so many good reviews.
I used this recipe to make cupcakes with the little girl I babysit – they were terrific! They were nice and moist, and I liked that they were just a touch “cookie-like” on top – makes them perfect on their own! Thanks for this recipe!
I am in love with this recipe, and have made it twice in the past week. I’ve used a 10-inch springform pan, and gotten a plump, moist layer with a nice crumb each time. It is especially nice with a buttercream icing and toasted coconut.
1 cup granulated sugar
1-3 cup butter – room temperature
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