Reviewed: Nov. 17, 2006

I have tried many italian creme cakes and have never made one so I decided to try this one and it is the best I have ever tasted!!! Everyone loved it!!! I did have to double the icing though.

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HOLLYKATE1

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 6, 2006

I have made this cake three times now and my family and friends love it! Extremely moist. It's a little time consuming but well worth it. I have made this a family recipe.

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2 users found this review helpful

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remac7016

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 28, 2006

This is the absolute BEST Cake I have ever had!!! First off I HATE coconut, so was very hesitant about making it... The cake is great & I wll definitely make it over and over again

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Stacy M.

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Reviewed: May 17, 2006

Love this cake.

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2 users found this review helpful

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Cookgirl

Cooking Level: Expert

Living In: Saint Amant, Louisiana, USA

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Reviewed: Jan. 16, 2006

!!!One word........EXCELLENT..........!!!

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EIRREHS124

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Dalhart, Texas, USA

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Reviewed: Jan. 15, 2006

perfect!

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1 user found this review helpful

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CHRISTIE1213

Cooking Level: Expert

Home Town: Johnstown, Ohio, USA

Living In: Union, Kentucky, USA

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Reviewed: Nov. 1, 2005

This one is really great... takes a while but worth it!

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1 user found this review helpful

Reviewer:

destaleigh

Cooking Level: Intermediate

Home Town: Copan, Oklahoma, USA

Living In: Hereford, Texas, USA

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Reviewed: Sep. 21, 2005

I made this cake today for my Church and it was fantastic. This is a keeper :-)

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2 users found this review helpful

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pat

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Reviewed: Apr. 8, 2005

This is so good! My friends really like it and requesting me to make it for their parties!! Taste just like you buy it from gourmet bakery stores.

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3 users found this review helpful

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COOKNSFUN

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Reviewed: Mar. 20, 2005

Yummy cake! Takes a bit of work but well worth the effort. For some reason I've found it to be a big hit with the guys.

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1 user found this review helpful

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SUEHAWK

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Reviewed: Feb. 28, 2005

This was okay for me (never had one before). It got much better after it sat and was best on the third day. My family raved about it and couldn't believe that I didn't love it. I made my own (fluffier than cream cheese icing) frosting: 8 oz cream cheese & 1/2 c. butter-flavored shortening whipped until fluffy with electric mixer. Add 1/2 tsp. vanilla & 1/2 tsp. almond flavoring, then 4 c. confectioners sugar. I think it's a little grainy on day 1, but smooth on the 2nd day.

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3 users found this review helpful

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Jan. 27, 2005

this cake is awesome! I get compliments whenever I make it... however, i use a light buttercream icing with it.

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2 users found this review helpful

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BIBBISS

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Reviewed: Dec. 31, 2004

Didn't care for this cake, not someting I will make again. The frosting on the other hand was excellent, will never buy store bought cream cheese frosting again. Was worth making just to get that.

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3 users found this review helpful

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DELVIANGIRL

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Reviewed: Dec. 23, 2004

Didn't care for it, I have had better.

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1 user found this review helpful

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TCW904

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Reviewed: Dec. 20, 2004

Excellent cake and always a hit. One great tip, I usually dust the pecans in flour before adding to the batter. One faux paus, I learned to never substitute cake flour for the all purpose flour.

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17 users found this review helpful

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TALENTS

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Reviewed: Dec. 4, 2004

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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8 users found this review helpful

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GWENMBELL

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Oct. 26, 2004

Yummy cake but it was a bit too sweet for us. That's only because we rarely eat sweets. It was moist and beautiful to look at.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 5, 2004

My family loved the cake. Next time I would add an extra cup of coconut to add some more flavor. I did not have any trouble with the icing. It is just a very time consuming cake to make.

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1 user found this review helpful