Reviewed: Nov. 18, 2009

The original recipe that I submitted actually called for almond extract in both the cake and icing. It also has toasted almonds, not pecans, in the icing. Not sure why they changed it.

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Reviewer:

Kim Sing

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 17, 2009

A simple and delicious recipe, although it took my cake an extra nearly ten minutes to bake. The icing does set up fairly quickly so must be spread quickly. I put the toasted chopped nuts on the top rather than in the icing and pressed them in slightly. I'll definitely make this again. Next time I'll add a smig of almond extract to the icing.

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Reviewer:

Charlu

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Reviewed: Aug. 19, 2009

My family really enjoyed this cake! We all love Texas Sheet Cake, so I had to try this recipe to see what the "opposite" cake would be like. The batter is quite thin, but bakes to a moist, soft cake. The frosting went well with the cake---work quickly, because it firms in a short time. I lightly toasted the pecans before adding them to the frosting. The cake itself is a near-match for a tea cake recipe I've been searching for, so I will also use this recipe for it and substitute a glaze for the frosting. I will definitely make Alaska Sheet Cake again---thanks, Kim!

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