Reviewed: May 6, 2012

I didn't make the cake from this recipe I actually made the icing from this recipe. The only thing I did was add 6 squares of chocolate barks and it was Beautiful!!! This is an easy to follow icing to make and I will def do it again esp with the kids being out for the summer.

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Reviewer:

Levornia

Cooking Level: Beginning

Reviewed: Apr. 16, 2012

My family really enjoyed this cake. I made it in round pans rather than a tube pan and then filled it with caramel buttercream and frosted with chocolate frosting.

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Reviewer:

Jenn L

Reviewed: Nov. 11, 2011

This rating is for the caramel icing only...it's the best! Yummy! I plan on making this pound cake for Christmas.

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Reviewer:

SF2009

Cooking Level: Intermediate

Reviewed: Sep. 11, 2011

Made this cake for my book club's discussion of "The Help." Nice and dense and moist, but frosting came out grainy. Possibly I didn't boil long enough? Also, for those who found this one a little difficult to follow - the main flaw seems to be the ingredients are not listed in order? Bottom line, yummy, dense, and moist. Would be good paired with berries or apples and whipped cream : )

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Aug. 3, 2011

I made this cake today for my birthday. It turned out great and taste wonderful. My oven must be off, it took almost 120 minutes before the toothpick came out clean. Other than that I had no trouble with this recipe. I did add a teaspoon of kosher salt to the batter. Alton Brown said it helps all sweets. I put a nice pinch of salt in the frosting too.

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Reviewer:

Reggie Tucker

Cooking Level: Expert

Home Town: Seaside, California, USA

Living In: Leesville, Louisiana, USA

Reviewed: Jun. 19, 2011

Really, really delicious! This cake is definitely sweet and rich. I could've sliced mine even thinner and been happy. I didn't change a thing with the batter. The only tiny thing I added (per the suggestion of another review) was a little bit of kosher salt. Probably not enough to even taste it, but next time I may add a little more. The caramel sauce is delicious, but I think it's too much. Next time I would definitely half it because I threw a lot out. I used a bundt pan and it took about 85 minutes to cook fully. Came out with no problems and didn't go over the edges at all. I served it with vanilla ice cream and the hot caramel sauce. It's very decadent, relatively easy to make and tastes delicious!

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Reviewer:

rachelcue

Reviewed: Apr. 27, 2011

Excellet Cake! Mine did not turn out as pretty as the picture on the website, but the taste more than made up for the "ugly" presentation. LOL!

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Reviewer:

christy rawson

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Rock Springs, Wyoming, USA

Reviewed: Jan. 3, 2011

This turned out to be a beautiful pound cake. It was dense but moist . The glaze was a little grainy but I think I could work on it to make it more smooth. The presentation was stunning - I love this bundt pan which I got from Williams-Sonoma is a real show stopper. It's not the most delicious thing I ever ate but my co-workers gobbled it down and really seemed to like it. Thanks Judy!

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Reviewer:

Trishinomaha

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Omaha, Nebraska, USA

Reviewed: Nov. 8, 2010

My attempt at this cake fell - it was ugly, and i'm sure it was user error. However, i noted that many reviewers said that this cake is very "sweet". I suggest cutting the sweet with some salt, which makes for a more well-rounded flavor. I used unsalted butter and added 3/4 teaspoon of salt to the cake batter. I would try slightly more next time (i.e., 1 tsp). If you are using salted butter, you may only want to put in 1/4 to 1/2 teaspoon more salt in the cake batter.

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Reviewer:

Sassy

Cooking Level: Intermediate

Home Town: Henderson, Nevada, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Sep. 28, 2010

This cake is a hit. I loved it and so did my family. We hardly agree on anything as one when it comes to our different taste buds. I did a few things differently. I used 1 1/4 cup dark brown sugar and 1 1/4 white sugar in the cake. I also only used 1 cup dark brown sugar in the glaze and 3/4 cups of EV. milk instead of the half of cup. I kept everything else just the same. The icing was more like a caramel sauce. I cut slits all around the tower bundt cake and poured it over with a large spoon. I let it sit over night and it is amazing. It is sweet still so I am glad that I cut back the sugar. I am just not a big sugar lover but my husband and kids are so everyone is so happy with the amazing taste. New favorite for sure.

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