I made this once before, bomb! Taste fake, like a box cake. Same texture and everything, minus all the chemicals, and unnatural ingredients. I actually try this as a 'base' recipe, and experiment with switching things around, for a soft , moist, yellowcake, for example. As a cook, I know that fats, molasses content, and egg yolks vs whites play a role in moister retaining and distribution, as well as cooking. So proceed (in this nature), with caution. But for what it is solely, better than Betty or Hines!