Reviewer:

karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Oct. 25, 2006

I doubled the icing recipe to make enough, but if I make this recipe again, I will only frost the top of the cake as the icing is very runny. It looked a mess after sitting out awhile (because of the butter). Also, use 3 cake pans. Two wasn't enough. The cakes were overflowing. I think this cake would be good in a rectangular cake pan with one layer of the icing on top. The cake was a little dry. I may use some sour cream next time.

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Reviewer:

holladolla

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Reviewed: Aug. 12, 2004

At the request of the recipe submitter, we have edited this recipe to list 2 teaspooons baking powder instead of 2 tablespoons. Happy Cooking!

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Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 23, 2003

Great flavor, cake needs to be in three 9 in pans, two overflowed. makes a great coffecake without the icing.

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Reviewer:

TDSHEEP

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Reviewed: Feb. 11, 2003

I used this recipe just for the frosting for my cinnamon raisin bread. It was spectacular!

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Reviewer:

HAGANRD

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Reviewed: Jan. 10, 2003

This cake tasted great, but the texture was on the dry side. There was definitely not enough frosting for the entire cake--I would add another half a recipe of frosting.

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Reviewer:

KIMOTHYS

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Reviewed: Nov. 11, 2002

I was put off by the 2 tablespoons of baking powder in the ingredients. I tried making it with 2 teaspoons and it rose nicely. I had some sticking, either use parchment or grease and flour. I liked the flavor. The frosting recipe wasn't enough for the whole cake.

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9 users found this review helpful