Reviewed: Mar. 6, 2011

My kids did not like it at all (totally expected), but my husband and I both loved it. And part of the appeal of this recipe is that I know my kids won't eat it. So I can have a cake last more than one day!! It tasted wonderful and I'm planning on using this recipe many more times. I used boiled frosting and it went very well with the cake.

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3 users found this review helpful

Reviewer:

NullSet

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Nov. 24, 2010

This was a great cake!

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3 users found this review helpful

Reviewer:

mfedukovich

Cooking Level: Intermediate

Reviewed: Aug. 22, 2010

This is a keeper and easier than my Italian Cream Cake recipe from Aunt Ester; however, for special occasions, it is Aunt Esters. This is a good quick one. The only changes I made was to reduce the white sugar to 1 cup as another reader suggested, added 1 cup of coconut and I baked it in a 9x13 pan and cut the cake in half and put the icing in the middle and on the cake itself. I got many compliments and will use it often.

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5 users found this review helpful

Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Dec. 29, 2009

made this Christmas 2009.. very good with no fail icing and crushed wal on top. I used maple syrup

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5 users found this review helpful

Reviewer:

sas1329

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 4, 2009

a bit dry

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4 users found this review helpful

Reviewer:

ironorchide

Cooking Level: Intermediate

Home Town: New Westminster, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: Mar. 18, 2009

I made this cake for a co-worker that requested it. It is literally the BEST cake I have ever made or eaten in my life and everyone at work agrees. I'm definitely making this again and again. It's delicious and super moist and rich flavored. You don't need a big slice that's for sure...yummy!!

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10 users found this review helpful

Reviewer:

ilovethegoofster

Reviewed: Jan. 20, 2009

A cake that will have your guests asking for more. Everyone loved this recipe but it was a little too sweet for me so I made a second one but reduced sugar to just ONE cup instead of 1&2/3 cups. It was AWESOME~! I frosted it with homemade cream cheese frosting..it was to die for~!

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14 users found this review helpful

Reviewer:

Luv2Cook

Cooking Level: Expert

Living In: Martin, Tennessee, USA

Reviewed: Jul. 26, 2007

Very rich cake. I used maple syrup in place of the walnut extract. I haven't had black walnuts before so I have nothing to compare it to. A maple buttercream frosting complimented it wonderfully.

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11 users found this review helpful

Reviewer:

Dee D.

Reviewed: Oct. 8, 2004

I love to bake, and this was a fun recipe to make! I made cupcakes, because I wanted to give cake to several people. Baked for 21-22 mins. I used a buttercream frosting, with black maple flavoring instead of vanilla. My boyfriend, who hates sweets, ate 3 before dinner. My mother, and harshest critic, loved them. Will again and again.

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15 users found this review helpful

Reviewer:

jean

Reviewed: Dec. 25, 2001

I been looking for Walnut cake recipe with light, soft and not to buttery test and I try this one! My husband ask me to make it for his staff on the eve of Christmas, I top it with butter and coffee topping and they all love it. thanks a lot

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29 users found this review helpful