The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 1, 2009
I baked this cake exactly as indicated on the recipe with one exception. I replaced the coconut with 1 teaspoon of coconut flavoring since many members of my family do not care for flake coconut in their recipes. This is one of the top 5 recipes I am asked for. If I take it some where, I am guaranteed requests for the recipe. It is excellent if refrigerated for a while before serving. My recommendation is that you read the recipe in its entirety before you begin to mix. The mixture of ingredients is a bit different from most recipes. Try this recipe - you will love it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 12, 2009
OMG! I just replaced my all time favorite cake (Midnight Cake) with this one. It is the best!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 14, 2009
I made this for a birthday cake and it turned out so well. I did make a few changes. Instead of making a layer cake, after reading about how many problems others had with the cake sticking to the pan, I used a 9x13 pan. I did not have any coconut so I used some shredded carrot, 1 1/2 large carrot and I did not have any nuts, in the frosting I added 1/2 t. almond extract. For the frosting I used fat free cream cheese and for all the sugars I use splenda, only needing 2 cups of it for the frosting! This turned out to be a very rich tasty cake and the amount of frosting was very generous to frost the top with. If I had any nuts I would have sprinkled some on top.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 23, 2009
ugh! I was SO looking forward to this! My friends & I LOVE Italian Creme Cake and I decided to make one for a special get together we were having tonight. I bake cake from scratch regularly, and followed this recipe to the letter. First of all, it is very time consuming, but fine, second, it didn't rise AT ALL and even though I very generously greased the pan it stuck SO bad I can't even come close to repairing it. It is a disaster, and frankly, it doesn't even taste all that good. Oh, and it took about 48 minutes to cook rather than 25-30...so let down by this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 18, 2009
This cake took me a very, VERY long time to make, but the reviews for it were amazing. I got compliments such as, "I daydream about that cake" and "This beats my grandma's!" This cake is wonderful. Tip: go with two layers only. You'll save on icing, and you'll be able to taste more of the cake, instead of just the cream cheese frosting. This will increase the baking time about ten to fifteen minutes, depending on your oven. Also, because of the whipped egg whites, the cake will not look done after baking, but if a toothpick comes out clean then the cake is done. Leave the cake on the counter and give it time to "deflate." The "meringue"-like egg whites will give the cake lots of moisture and will keep it from feeling heavy.
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Cooking Level: Intermediate

Home Town: Port Lavaca, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 11, 2009
Maybe user error, but it took awhile for the cake to get done in the middle and was really fragile. I ended up doing a crumb layer of buttercream frosting before doing the cream cheese frosting. That may have affected the taste. EXTREMELY good and very RICH.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 9, 2009
YU-MMY!!! This cake is SO moist and flavorful and not hard to make at all:)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 26, 2009
A moist, delicious cake. It's not overly sweet, but the frosting does make it rich. It's time consuming but worth it.
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 20, 2009
A lot of the previous reviews seemed to be divided between those who loved this recipe and those who had problems with it. I dismissed the problem reviews thinking I'd be fine, but I had the same problems. The cake stuck to the pans (I greased it generously and didn't flour, as the recipe states). I salvaged two layers and made the icing. I don't know how some reviewers doubled the recipe because even if I had used three layers, I think it would have been more than enough. For some reason the cake tasted like a banana cake and I think it may be because of the pecans and cream cheese icing's strong taste. I'm usually the type who loves a baking challenge, but I won't be making this again. The taste just wasn't worth it for me.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 2, 2009
I took this cake to work and almost everyone told me how much they loved it. Some people even went back for thirds. I'm giving it four stars because I didn't like it too much. Maybe it was the coconut I used. Does sweetened coconut make a difference in this recipe? That's all I could find. I would make this recipe again but maybe tweak it a little bit.
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Cooking Level: Intermediate

Home Town: La Habra, California, USA
Living In: Fullerton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 11, 2008
Moist, light and delicious. I was trying to duplicate a cake we had tasted in a local restaurant, and this is pretty close. I didn't change anything. Will definitely make again. Thanks for the recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 6, 2008
This receipe creates a fantastic tasting cake. The next time I use it, however, I will probably increase the frosting recipe by at least 1/2. There just wasn't quite enough for a three layer cake, in my opinion. It's a keeper!
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Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 2, 2008
Turn out fantastic....it was a big hit...will definitely add it to my list of excellent desserts
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Home Town: Coral Gables, Florida, USA
Living In: Thomasville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 14, 2008
Yum. This is so good!! I thought it might be difficult but the steps were really easy to follow. I'll try this one again and keep it for myself instead of taking it to a party :)
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 7, 2008
I made this cake yesterday to take to work, and I have never had so many compliments on a cake in my life. There was nothing left but the crums. This is a great recipe. I fixed it just like the recipe calls for. If you want to be a hit, make this cake. You will become popular very fast..
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 4, 2008
I found this cake to be very oily. While the texture was fine, albeit on the dense side, even touching the cake left a greasy shine to your fingers. There are plenty of other cake recipes that don't call for a cup and a half of fat, I'll skip trying this one again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 2, 2008
I made this a while back and it was so delicous. I halved the recipe, not knowing what to expect and should have kept it full! The combination of flavors was incredible!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 18, 2008
Wow! I made this for Christmas eve dinner, which is always Italian food and it paired perfectly. This cake is very rich and dense, but has a great flavor. I did not change anything. The only thing to keep in mind is that it is oily, you can definitely tell there is some butter in this.
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Leawood, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 16, 2008
This has become my "gold standard" cake according to my co-workers. They specifically ask for it for special occasions and I have been asked to donate them for our United Way silent auction campaign for the past two years and two people have ordered them for dinner parties. I follow the cake recipe exactly as written but double the cream cheese frosting ingredients and do not mix the pecans into my frosting. I use the pecans for garnishing the top and bottom 2/3 of the cake sides. I truly believe this cake is so great because it is prepared as a sponge cake is, beating the egg whites and folding in at the end. That makes all the difference.
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Katy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 25, 2008
Absolutely delicious! This cake deserves 10 stars*************.One of the best cakes I've tried in my entire life.
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