Key Lime Cake

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Ugh...wow. Cake texture is awful. I used only a cup oil but that still seemed to be too much. Had same issues of sinking in the center and over browning. The cake will be tossed.

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It was okay. I did the sheet version. Yes it was moist but did not come out of the pan well. Tasted slightly eggy to me. The frosting was great.

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There's no reason to butter and flour the dish, with all that oil, nothing is going to stick! The 2nd attempt was beautiful thru the oven glass, then I smelled burning and it had "boiled" over and was all over the oven, even though I had used a 9 x 13 pan. Then it fell in the middle too. It went straight down the disposal while still warm. What a waste of time and money.

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I followed the instruction to a T, and I had trouble as well. The middle would not rise, the glaze made the cake wet and soggy, and it was far too tart for my tasting. It looked awesome, just wished it tasted the same. Bummer.

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Made this for the office potluck which has a "best dessert" competition and won FIRST PLACE! Of course compliments went out to Tricia Yearwood. I went through the reviews and had concerns, but took a chance and used recipe exactly as provided. I even took a chance and made cupcakes! I only had to alter the baking time - checked them at 20 mins, then maybe another 5 or so after that until they bounced back. Some fell slightly in the middle but they worked out fine once frosted. As for the glaze, just put about a teaspoon or so on each until gone.

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I liked this cake, but it was a little tart. I cut the oil to 1 cup and it turned out great! I used two 9" round cake pans and this worked great.

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I loved this recipe and so did my family. I followed the recipe as written and it came out perfectly. I did not find it too oily. I will mae this often.

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This cake is rather tasty, however after 20 minutes in the oven, it was already very brown on the top and bottom, and after 35 minutes the center was still jiggly and undone. By the time it was adequately baked inside, the outside was overly brown. Perhaps if I reduce the oil and eggs as suggested in the other reviews, it might produce a cake that is evenly cooked. Also, I thought the cake would be more moist with the glaze being present, but it really wasn't. I added 1 T. vanilla extract to the frosting since my other cream cheese frosting recipes call for it. I don't know if I'll make this again.

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After reading all the comments, I used 1 cup of oil and 3 eggs, and used a 9x13 pan.
The results were good, and everybody at the dinner last night realy liked the cake.
I mixed some of the lime rind into the frosting, and I think this produced a good result.
I have been cooking for 40 years, and never saw a cake recipe that included 1 1/2 cups of oil and 5 eggs, so I was glad to read the comments before I made this cake.
I probably will make this cake again.

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Sorry didn't care for it Won't try again.