Reviewed: Jan. 12, 2012

I am an experienced baker and I would classify the finished result of this as a bread ( and a dense thick one) not a cake.

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Reviewer:

Mitch

Reviewed: Dec. 24, 2011

This cake stole the show from my other cake recipe (chocolate) that normally has people coming back for seconds. To counter other's remarks, I don't understand how they can say it is bad. This recipe has made its way into my personally written family recipe book.

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Reviewer:

Raeann Keam

Reviewed: Jul. 19, 2008

Found this recipe looking 4 white cake cud use Canola oil in. Followed Jessica F's advice,used 5 egg whites & baking soda. Made 2 layers, put on plates, did rasp. jello "pokecakes", then pressed 2 cps.fresh rasps. on bottom layer refrig- erated til set, then filled & iced w. Cool Whip/vanilla pudd/pie fill combo for hubby's birthday....EXCELLENT!! Wud suggest perhaps problems some ladies xperienced may hv been NOT taking enuf time folding in the egg whites. Took me good 5 mins. bcause of stiffness of batter. Will use this often w. variations...THANK YOU 4 such an old-fashioned-tasting vanilla goodness recipe.

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Reviewer:

grammasan

Reviewed: Jun. 24, 2008

This recipe is the worst baking disaster I can ever recall - Seriously. I made it for a birthday dinner and was completely embarrassed at how awful it was. Doughy and extremely dense, the cake was so bad, guests ate a few bites and politely said they were to full to eat any more! Don't make the same mistake I did and waste time and $$ on making this "blue ribbon" cake!

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Reviewer:

RainyDayzBaby

Reviewed: Feb. 23, 2008

This cake tastes like what cake is supposed to be.

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Reviewer:

jrcoulter

Reviewed: Feb. 18, 2008

This is the white cake recipe I've been looking for--light and fluffy yet moist. I made some adjustments because I kind of know what I like: I added an extra egg white and a 1/4 tsp. of baking soda which maybe makes it a little lighter and "eggier". Otherwise I followed the recipe almost to a "T".

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Reviewer:

Jessica Fischer

Reviewed: Jan. 5, 2008

Followed the recipe to a "t" except for the use of almond extract. The batter was not unlike some described as play doh or dense. It was very nice to work with. I made only half the recipe to try and it's in the oven now. Is raising perfectly. Using whipped cream for the frosting.

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Reviewer:

SARIKAKISSZENTEM

Reviewed: Jul. 2, 2007

A amazing cake, I would give it 10 stars if I could! I frosted it with French Silk Frosting.

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Reviewer:

AEENJOY

Cooking Level: Intermediate

Reviewed: Mar. 6, 2006

Terrible! I had high hopes for this cake but it turned out dense and dry. It was bland and tasted like sweetend bisuit. I will not use this recipe again

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Reviewer:

Susan F.

Living In: Sioux Falls, South Dakota, USA

Reviewed: Oct. 16, 2005

This cake was very moist. It was denser than most white cakes but was very good. The frosting was excellent but I did have to add more confectioners sugar to thicken enough to be spreadable on the cake. I refrigerated till serving time.

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