I made this cake twice. The first time as written and the second time with vanilla extract instead of almond. Both times, the cake turned out fabulous. My co-workers loved the cakes's heavy texture, and I had many requests for the recipe. The only problem I had with the cake was that it did not taste like white chocolate. Even when I substituted the vanilla extract, the chocolate flavor did not come through. Even so, I will definitely make this again!

Reviewed On: Nov. 8, 2009