I was not so scientific when I made this cake and it still turned out great. I used all purpose flour and omitted the almond extract (don't like it) -- made it a tablespoon of vanilla (it wasn't a really white cake in the end-- but that's ok). I forgot to add the half cup of sugar to the egg whites-- added it all to the butter, but it didn't matter. It was a tender cake with lots of flavor. Made a chocolate buttercream frosting for it and it was all really rich and wonderful! Made my sullen 13 year old come out of hiding to eat a slice. That's good cake!

Reviewed On: Sep. 27, 2009

Really good and really easy!!

Reviewed On: Jun. 25, 2009

Excellent cake- moist yet tender. Better after it cools. Just as good alone as it is with a thin chocolate glaze.

Reviewed On: Mar. 21, 2009