This is a wonderful cake. I make cakes all the time and this is at the top of my list now. If you would like a larger cake - it doesn't rise much then I would either double the recipe or 1 1/2 it. I tired to make it less heavy by using cake flour and beating the egg whites and folding them in at the end. It worked beautifully. I also cut it into 4 layers and put rasberry puree in the center. It was incredible and everyone loved it. I left it out on the counter over night and by the next evening all the sugar granules in the icing had melted and was perfect, but it still held it's shape. It doesn't spead super easy, but it's ok and you can do anything with it. This is one recipe to save and use over and over!

Reviewed On: Feb. 12, 2009