Reviewed: Nov. 23, 2002

This recipe works out great. I decrease the amount of sugar by 1/2 cup and substitute a box of Jello powder. My daughter loves it and she gets to choose which "flavour" of cake we will have every time (lemon, strawberry etc). I only use the Jello powder that calls for boiling water.

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DONNALOIS

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Reviewed: Jul. 2, 2002

I added a 1/c cup cocoa powder and a little extra sugar to compensate for the bitterness of the cocoa and made cup cakes. My son just gobbled them up! No frosting need. Yum! Yum!

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RED IN HMB

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Reviewed: Mar. 19, 2002

This was good. My GF husband thought it was great. I thought it was a bit gritty. I will try to adapt it to use less rice flour. I think that made it just too gritty. Other than that, okay.

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JOYFULHYMN

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Reviewed: Mar. 13, 2002

As the only gluten intolerant person in my family, it is hard to find cakes that everyone likes. This was tasty quick to make and quick to disappear off the plate. Thank you for a lovely moist cake that I can enjoy too.

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MYFAIRDOLLY

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Reviewed: Jan. 10, 2002

Simple to make, the tastiest gluten-free cake ever! Turned out perfectly, chocolate frosting made it the best cake since I was diagnosed gluten intolerant. What a wonderful treat. THANK YOU, AMY!

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NECIAK

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Reviewed: Dec. 21, 2001

I made this for my mother-in-law's birthday, needless to say, she and I are best friends now! Great tasting also. The only problem was trying to find all of the ingredients and buying them, it ended up being a $27 cake!!!! But worth it since it's hard to come by gluten-free cakes and the recipe can be modified for other uses. Thanks!!

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SABRINACRAWFORD

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Reviewed: Sep. 5, 2001

It's great to find a cake that I can eat that doesn't taste like cardboard or crumble when you cut into it! Thank you.

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MIKKI

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Reviewed: Nov. 21, 2000

Fantastic! I made it for my sister's birthday. She loved it. I plan to try the recipe with cranberries and orange rind for muffins.

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FWB123

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Reviewed: Sep. 5, 2000

perfected for a wedding cake! I did it for my baker for the first liyer of the cake and it was perfect! My baker did the reste for the decoration and 3 regular layer for the reste of the guest and my spouse that is allergique to wheat was able to taste our wedding cake! thank you again! Lorraine

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Lorraine

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Reviewed: Jun. 7, 2000

This is a very easy cake, and makes a good layer cake. It stays moist, and does dry out. I used a twinklie filling and chocolate frosting with it. It was almost like eclair.

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