This cake from our November/December 1993 issue is still one of our most requested recipes. It is a lightened version of a recipe handed down to Cooking Light Associate Editor Polly Linthicum from her grandmother. We cut the fat content in half and the cholesterol even more drastically, but the cake remains tender, moist, and buttery tasting.
I thought the look and flavor of the cake was good, however the texture was dry and the outside of the cake was hard. I should have reduced the time in the oven. I didn't have any cake flour so I went online a found a substitution of 2 tbsp of cornstarch per one cup of flour. I also didn't have egg subsititute so I used a combination of egg whites and whole eggs. Maybe these substitutions were the problem? Will try again using called for ingredients and cutting down the baking time.
