This cake is very easy to make, fluffy in texture but also rich in taste. I made it into a 12 inch three-layer birthday cake with brandied black cherries and whipped cream and served 19 people. Very verry nice. Everyone loved it. Someone requested for me to make it again for his family for Mother's Day! Next time I will try to get a branded/ better cocoa powder to get a more chocolatey taste. I reduced the sugar to 1 1/2 cup for a more Chinese/ less sweet taste. Also, I first add the 1 cup of sugar in the flour mixture and save the remained 1/2 cup of sugar to beat the egg white (add in gradually like making a meringue). The mixture went into the 12 inch spring pan only half full but rose to taller than the frame after baked. It tastes good by itself but better with whipped cream.Thank you for the recipe.

Reviewed On: Apr. 29, 2008

Wonderful recipe; the comments and the tips all very helpfully lead it to a great success to my very first Cheese cake. I made this for my birthday. It looks great, no cracks, so good that my dad had a huge piece before the party ( long story, in short, I had to make another cake in 3 hours ON my birthday before the guests arrive.) It tastes good, everyone loved it. Some thought the Irish Cream was too strong, some said they couldn't taste it. I put double the original recipe as suggested by others. I actually accidentally put double the sour cream, but it turned out fine, probably a bit stronger/ heavier taste of the cheese. I didn't put sugar in the crust, and added only one cup for the body, as most of my "audience" prefer less sweet, and with the Irish cream, it probably WILL make it too sweet if I follow the original portion for sugar. I wonder how everyone else garnish their cheese cakes? Just plain cake? It was too plain for a birthday cake... In all, thank you again for your tips, great cake, will make it again soon!

Reviewed On: May 8, 2004

I made this for my family and everyone simply LOVE it, including grandma and grandpa. I replaced shhortenings with unsalted butter and it was just fine. I actually reduced white sugar to 1 cup and might reduce it a little bit more next time. The orange flavor is wonderful. I added probably 4 teaspoons last time and it was better than following the recipe as 2 1/2 tsp. More flavor. I love this recipe and I'll pass it onto my friends.

Reviewed On: Mar. 13, 2004