This cake turned out AWESOME. I used butter flavored crisco and used the electric mixer to cream butter and sugar, but I mixed the rest by hand, so not to add too much air to the batter. I used vanilla instead of almond and used a spongcake pan so no overflow. Some reviews said it was too light and spongecake like, but mine was not, it was perfect, very heavy, was not too sweet, was perfect. I used large eggs instead of extra large (didnt want it too fluffy), and I used cake flour. I made 2 and glazed one with milk and powdered sugar, they were both incredible, I even rotated flour and milk, beginning with flour and ending with flour. Can't say enough about this recipe, I will use it forever now! Thank you!!!
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