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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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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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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Russiyah

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Reviewed: Jun. 8, 2008

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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Lyndsey

Cooking Level: Intermediate

Home Town: Port Lavaca, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 8, 2008

WOW! SUPER RECIPE! We loved this cake. I made it for my son's 35th birthday. I decorated it with a ring of shaved chocolate, pecan halves and a cherry in the center. The cake came out perfect, like a professional baker made it. It was moist, delicious & beautiful. Will definitely keep this recipe. I made it exactly as written except I didn't have buttermilk, so I substituted with milk & lemon juice. Thanks for submitting this recipe!

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DEEDEE

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Reviewed: Jun. 4, 2008

I made this for a friend's birthday and it was a huge hit. It is a very dense and rich cake. I doubled the frosting because I needed more to fully frost the cake. I will definitely use this recipe again.

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ESSIEPOO

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: May 19, 2008

This cake is awesome! I can't imagine what other reveiwers did to it to give it less than five stars! Definitely put parchment paper on the bottom of the pans though, the cakes do stick even with a generous amount of grease.

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Leanne

Cooking Level: Beginning

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Reviewed: May 16, 2008

The best cake recipe I've ever done from this website! The cake was heavy and rich. I halfed the icing recipe and I put a few tablespoons of buttermilk. It thinned it out a bit. I put it only in between the layers and on the top since it is so rich and sweet! Thanks for such an amazing recipe!

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babehunn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 19, 2008

I made this cake for New Years and my family LOVED it!

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Kim

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 7, 2008

This cake was amazing! The recipe makes a fairly large cake, we served it for a birthday party with 15-10 adults. Everyone loved it! Its a nice change from the ordinary birthday cakes. I will be making again!

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Rebecca Denhollander

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Reviewed: Mar. 2, 2008

I halved the recipe and it worked out great as one layer in a 9 inch cake pan.I halved it becaue I was afraid I'd eat the whole thing, lol I cooked for about 40 minutes though. The cake was very moist and delicious! Thanks!

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Deb K

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Cuenca, Azuay, Ecuador

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Reviewed: Jan. 13, 2008

Very easy to make, I made it for a holiday party. Everyone loved it. I used all purpose flour so it wasn't as fluffy as cake flour but it didn't seem to change the taste just the texture. I will make it again.

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Heather K.

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jan. 6, 2008

I made this today for a family get together, and brought home a nearly empty plate! I did have to bake the cake a bit longer, about 5 minutes or so to make sure it was done. Also, I didn't have quite enough pecans for the frosting, I only used about a 1/2 cup and it was fine. For those folks that aren't big cream cheese fans, the flavor of it in the icing isn't strong. I was told this is a recipe I need to make over and over!

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tracy1878

Cooking Level: Expert

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Reviewed: Jan. 1, 2008

Probably the worst cake recipe I have ever made in my entire life, though I admit I was using an oven foreign to me. The cake was soft inside but didn't rise (where the heck is the SALT in the recipe?!) and turned out flat and crumbling. I couldn't even layer it properly. I am an experienced cake maker and this was NOT what I was looking for, at all.

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DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

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Reviewed: Dec. 28, 2007

This was the best cake I have ever had in my life,everybody loved it and it was fun to make and yes I will make this cake again. Now lets get to the cream cheese frosting it was to die they both were just so good and I must say if I could say 5 stars no this has to be more like 105 stars atlease I think so and I Think you so much for your post. TERRY137

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 20, 2007

It was good at first, but after a few days it was amazing. The cream really got absopbed and it was a great cake!

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QuixoticCrush

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Reviewed: Dec. 17, 2007

moist/the coconut i half it,plust the pecans i half;i just added after i place the topping a 1/4, or just enough to cover of a cup of pecan on the side, and place just a little coconut on top of the cake(enough to cover) i love how it taste and it melts in you're mouth,i could eat it without the frosting

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buggi123

Cooking Level: Professional

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Reviewed: Dec. 6, 2007

Turned out wonderful. I made it exactly how the recipe says, only I put the pecans on top of the icing (top & sides) instead of in the icing. It was beautiful and scrumptious!

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Terri

Cooking Level: Intermediate

Home Town: Erwin, Tennessee, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Nov. 17, 2007

This cake is phenomenal. I'm definitely going to add it to my keep box. I am overly picky when it comes to finding cake recipes from scratch that I like so, THANK YOU for posting this. I would make one suggestion which is to use Cake Flour in place of the all-purpose flour. The difference in the gluten content in the cake flour, it will give a lighter fluffier texture.

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Nae

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Reviewed: Nov. 14, 2007

This is a great recipe. I made it for my husbands birthday and now he requests it for every special occasion. I would use the parchment paper in the bottom of the pans to ensure that the cakes don't stick I neglected to do this the 1st time and did have some problems removing them from the pans. I followed this recipe exactly as it was written.

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