End of the Rainbow Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 12, 2014
I made this and it turned out great, light moist and delicious. I kind of did what naples34102 did, I didn't cut it in half but I did double the eggs, I used 4. This was only my second time ever making a cake or cup cakes from scratch (I've always used a mix).
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Photo by Aaron Wilson

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Photo by naples34102
Reviewed: May 14, 2013
I cut the recipe in half to make 12 cupcakes but still used two eggs. Moist, light, fluffy, "squeezably soft" white cake. Nice.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Photo by pomplemousse
Reviewed: Jun. 5, 2010
This is a nice, basic white cake that probably would do well with additions of fruit, et cetera. I made in a bundt pan so baked it an extra 20 minutes, which was all the extra time it needed. It's a very light cake and isn't too sweet. I broke it out of the pan, as it's very crumbly and apparently I didn't grease the bundt pan well enough. No matter; I just put it back together. Instead of a typical frosting, I used the leftover filling I had from making the Blackberry Puff Pastry Tarts as a frosting. I had about half of the filling leftover and although it wouldn't normally be enough to frost a bundt cake, I put it on while it was still warm so it could melt over. Then I decorated with some blueberries. Very good that way! thanks for the recipe!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 30, 2003
This recipe was great for us because we were running low on money, and we had all the ingredients already at home! It is simple to make, and tastes great. The texture, when it hits the tongue, is dry- like a cornbread texture. But it seems to melt in the mouth! I would definitely say that this cake needs good frosting though. It was more dry than I expected it to be, but not too dry to be enjoyed!
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