Reviewed: Jul. 3, 2010

Loved this recipe! I agree with Kimar that the baking time needs to be reduced by 10 min, but otherwise it was moist and delicious. The hubby loved it!

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Reviewer:

UsMcLachlans

Cooking Level: Intermediate

Home Town: Broomfield, Colorado, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Jan. 22, 2010

Well, it is not a pound cake. It is not Amaretto - it is almond and it smells more almond than it tastes. Do watch for doneness as it says to cook about 10 minutes more than necessary i think. Might try using real Amaretto in place of the water - bet THAT would be yummy. Pretty much an ordinary cake,

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Reviewer:

What's for dinner, mom?

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Cooking Level: Expert

Reviewed: Jun. 15, 2009

Great tasting cake and super easy! While I did dust it with powdered sugar, it would've been beautiful garnished with some strawberries as well. Add a little ice cream or whipped cream and YUM! I used mini chocolate chips so that the chips wouldn't sink in the cake while baking and I probably use closer to 1 1/2 or 1 3/4 cups of chips instead of 1 cup. I didn't have enough almond extract for the full 2 tbsps., so I used amaretto to make up the difference and added more. I probably used closer to 3-4 tbsps. total of extract and amaretto. I will definitely make this cake again for it's ease, convenience, and taste! Way to go, Judy!

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Reviewer:

javelin1221

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

Reviewed: Mar. 18, 2009

Super yum! Nice and moist with great flavor!

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Reviewer:

maggiee

Reviewed: Apr. 22, 2008

This was easy and REALLY good. It does not have a pound cake texture, but I didn't care. I DID add all the almond extract and didn't find it overpowering. Actually, I wanted to make a ridiculously rich birthday cake for my husband, so I layered this cake with a butterscotch cake (also on this site) with whipped cream frosting between the layers and chocolate ganache over the top. Insanely good. I will definitely make this cake again (by itself or in combination).

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Reviewer:

genevamarieva

Cooking Level: Intermediate

Reviewed: Nov. 19, 2007

Awesome! I made this for my churches cake auction and it sold for $12.00. Made it again for my sons sport banquet and added marishino cherries to the bottom of the bundt cake

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Reviewer:

Suz~ Dorando

Cooking Level: Expert

Home Town: Ravenna, Ohio, USA

Living In: Green, Ohio, USA

Reviewed: Feb. 17, 2007

I followed the recipe exactly. Way, way, way too much almond extract. Also, I do not understand why this is called a pound cake. It tastes and has the texture of a box cake with chocolate chips in it. I'm giving this 3 stars because you must reduce the almond extract by half or more and the recipe needs to be renamed Chocolate Chip Devil Foods Cake.

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Reviewer:

welldone

Cooking Level: Intermediate

Home Town: Little Elm, Texas, USA

Living In: San Francisco, California, USA

Reviewed: Jan. 13, 2007

I need to make a cake for dh to take into work for a colleague's birthday but didn't have a lot of time to put one together. I picked this, and it was a big hit. Not one piece left! I only added one tablespoon of almond extract, as that was the end of the bottle, and I used mini chocolate chips, which I prefer in cakes. Very good! Next time I will sub in coffee for liquid, too.

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Reviewer:

ABBIE3

Reviewed: Sep. 28, 2006

Absolutely delicious and moist. It holds its moistness for a few day. A real keeper

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Reviewer:

LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

Reviewed: Dec. 31, 2005

This cake is delicious, I made it for X-mas eve. and everyone loved it! I only added one Tbs. of almond extract and that seemed to have just a nice hint of flavor. It also turned out very moist. A for sure Keeper!!! Thanks Judy!!!

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19 users found this review helpful