Peppermint Chiffon Cake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 24, 2007
The peppermint was delicious. It had a very smooth after-taste. The cake was not overwhelming. It would make a light after dinner dessert. I did not have cake flour so I substituted all-purpose flour and just used less.
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Photo by Angela Waugh

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA
Living In: Okemos, Michigan, USA

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Reviewed: Feb. 15, 2006
Didn't care for the dry texture or the flavor.
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Reviewed: Dec. 30, 2005
This was absolutely delicious. Everyone wanted the recipe. Looks more complicated than it really is. Very easy to make. I frosted it with cool whip and put some holiday sprinkles on top. Rave reviews!!
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Reviewed: Dec. 5, 2005
Pretty good. I didn't have a tube or bundt pan (packed away for moving) so I had to use a springform pan. Otherwise, followed the recipe exactly. Seemed a little dry. I wasn't sure what type of frosting to use, so I used the "Mint Buttercream Frosting with Dark Chocolate Glaze" (off this website). The combination seemed a little sweet for me but everyone else seemed to like it.
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Reviewed: Mar. 13, 2003
Mmm!! This cake is really good. I didn't have any cake flour so for each one cup of flour needed, I used one cup of regular flour, minus 2 tbsp. and then added 2 tbsp. of cornstarch. It worked fine! Also, I decided to use mint flavored frosting. I'm adding that recipe to Allrecipes... "Chlyha427's Mint Frosting." Check it out! It really made the cake great!
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