A super-moist and luscious four egg golden-coloured cake. Careful, it will get gobbled up quickly - if you can get any icing on it before it is GONE, you're lucky!
I've made this cake 9-10 times and only came here to print off a clean copy. I'm shocked by the low reviews and problems reported because this comes out for me every time as high, fluffy, moist, and delicious. If you substitute butter for the shortening, you'll have the cake that made the Magnolia Bakery in Greenwich Village famous. - 17 Jun 2007 (Review from Allrecipes US | Canada)
Perfect, just as I was hoping it would be when I saw that this recipe called for shortening rather than butter. The little bit of butter flavor that's sacrificed is more than made up for by the fact that you gain incredible moistness, since butter cakes can have a tendency to be dry. I'm sure the recipe is perfect as is, but for added richness, moistness and color I added two more egg yolks. For the lightest texture, be sure to cream the shortening and sugar very well, 2-3 minutes if using a stand mixer. Add the eggs one at a time, beating well after each addition. When adding the flour mixture with the milk, begin and end with the flour. Thanks for posting the recipe - I couldn't have been more pleased! - 29 Mar 2009 (Review from Allrecipes US | Canada)
Very delicious. I've been looking for a good recipe using all-purpose flour (instead of cake flour) and this is it. I used the exact ingredients but increased the recipe to fill an 11x15 pan. I got a little nervous when the middle didn't crown but it was fully cooked, I didn't have to level it off and the texture was better than I expected. Thanks!! ** Revision ** I made this for the 2nd time today and the finished texture was very light and fluffy! Thorougly creaming the shortening & sugar is definitely the answer. I didn't have enough shortening so I ended up using 50/50 shortening/butter, which I beat together for a few minutes before adding the sugar. The creamed mixture should look silky and light, sort of like whipped butter. After I added the last of the milk, I turned the mixer speed up a little (one setting above "stir") and beat for about 30 sec. The batter looked smoother this time and had a nice body to it, not runny as with some box mixes. This recipe does work and will be my only yellow cake from now on. Thanks SO MUCH! - 30 Apr 2007 (Review from Allrecipes US | Canada)