I've always had success making angel food cakes from scratch, but not this time! I used this recipe cuz I wanted to make a cake roll with glazed strawberries and whipped cream. Followed the recipe to a T and the cake came out of the pan in pieces and had the texture of a heavy sponge. Thank goodness for the Brits who came up with Trifle -- I ended up making it instead and saved the day.

Reviewed On: Mar. 9, 2006

I can't buy hamburger buns in our town and have been looking for a recipe that produces light buns -- this is it! Nothing heavy about these. I even used 2 cups whole wheat flour intead of white and they still came out light. I heated the milk and let them raise for an hour.

Reviewed On: Nov. 5, 2005

The 8 of us who ate this cake found it to be moist and flavorful. I increased the amount of chocolate to 7 oz and used semisweet chocolate since we can't get German chocolate here and it still tasted like a German chocolate cake. I also added 1/2 tsp each of baking powder and of salt as others had suggested.

Reviewed On: Jan. 10, 2005