Reviewed: Jan. 7, 2005

This recipe tasted like corn bread and butter. It was awful! I don't recommend this to anyone.

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Reviewed: Dec. 21, 2004

This recipe was awesome. Flavor is great. I did alter it with the 1 1/2 c half and half instead of milk and adding the 1/2 package white choc. pudding mix, to make it more moist. Make sure you use cake flour...that's what makes it rise so well, and I used round cake pans and it turned out great.

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WANABBETTERCOOK

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Reviewed: Sep. 29, 2004

I used 1/2 cup butter instead of shortening, SOY MILK instead of regular milk, and half SPLENDA,half SUGAR for the sugar requirement. Much healthier this way, and I believe the texture of the soy milk is responsible for giving the cake its unique texture. Also, just for fun, I threw in some chocolate chips and sprinkles. Almost a whole new reciple..absolutley delicious and far less calories...and some nutritional value!

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SUNSHINEBOUQUET

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Reviewed: Aug. 24, 2004

Very dry

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Michelle Roe

Cooking Level: Expert

Home Town: Mantua, New Jersey, USA

Living In: Quakertown, Pennsylvania, USA

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Reviewed: Feb. 29, 2004

I wish I would have read the reviews first before making this so called cake. What a waste of time and ingredients. I just hope the birds liek it. It went flat and tasted weird.

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KLEENBEAN

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Reviewed: Jun. 30, 2003

EWWWWWW. i mixed the egg whites separately. i added it into the batter. the batter was delicious but thats about it. the cake started rising well, but then is went flat. the cake was crunchy, crumbly, chewy, and completely gross! not trying this again. maybe there isnt enough flour?

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ILIANITA

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Reviewed: Mar. 2, 2003

I won't make this one again. I had read other members' reviews that compared this cake to sweet cornbread. I thought surely they had done something wrong, and that the recipe itself was not at fault. Sorry to say, they hit the nail on the head! This cake was easy to make, but that's about the only positive thing I can say. It was fairly dry, dense, crumbly, did not handle frosting very well, and did have a flavor and texture like cornbread. Also, the batter was certainly not enough for 2 9-inch pans. My 4 year old niece enjoyed having it for dessert, but that's because she only ate the frosting. I wouldn't suggest bothering with this one.

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UNCLEBEN1980

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Reviewed: Feb. 7, 2003

I loved the name, gave it a go using half and half, half white chocolate pudding, and mixed by hand. Used at two totally different parties, (ethnicity and age), and it went over great.

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SHIN98

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Reviewed: Jan. 14, 2003

I used 1½ cups half & half in place of the milk and added ½ of a small package of white chocolate pudding. This made the cake very moist and dense. Next time I am going to make 1½ times the recipe since my 9 x 13 this time was very thin. Overall a yummy cake after tweaking it a little.

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CHCOOPER

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Reviewed: Jul. 5, 2002

Excellent white cake - I used 1/2 and 1/2 in place of the milk. I also sifted the flour and the baking powder 3 times. I greased and floured the pans and could not get the cake out of the pan (9x13 pan) - next time I will put parchment paper down but the flavor was great!

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Twizz1ler

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Reviewed: Feb. 12, 2002

It was a good cake, but nothing to write home about :)

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PAYE1

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Reviewed: Aug. 15, 2001

This cake is THE best!!! I love it!

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MARY_FAIRY

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Reviewed: Jun. 28, 2001

This amount of batter would produce a better looking layer if baked in 8" pans rather than 9" pans. Also, the amount of salt needs to be cut back by at least 1/2; all I could taste was salt even though I substituded the juice and grated rind of 1 lemon.

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RICKT301

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Reviewed: Jun. 13, 2001

I love this cake! I make it at every birthday and special occasion and just change the icing and decorations. It's so lovely and light, it's a family favourite!

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PINGUGIRL

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Reviewed: May 29, 2001

I used light butter for the shortening and added 1/2 tsp almond extract. I baked it in a 9x13 pan w/parchment paper on the bottom so I could take it out and cut it in half. I knew it was risky, but it really came out great. It was thin and dense but very tasty and yummy w/vanilla pudding in the middle. I frosted it w/chocolate peanut butter frosting.

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tupperwaretina

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Reviewed: May 14, 2001

I'm getting married and will be making my own cake and have been looking for a light summer cake to decorate, this is the one! It's very easy,light and because it has no heavy flavors it is easy to add any flavorings I want. Thanks Ginger

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DOUGIVAN

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Reviewed: Apr. 4, 2001

This is a good white cake. I filled it with a Lemon Whipped Cream filling (Lemon Custard from this site cut with whipped cream to lighten it); frosted it with Mom's Buttercream Frosting (this site); and topped it with coconut and Royal Icing spring flowers. I brought it to work for a birthday and everyone loved it. The cake was moist and easy to work with once baked. I did find making it to be somewhat labor intensive. I have a hand mixer so the beating was harder than it would have been with a stand mixer.

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CONNIE RAE

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Reviewed: Jul. 4, 2000

I thought this cake was pretty good. However, a bit too much baking soda. Next time I make it I will definetely put less in because it had a weird flavor.

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AUDS

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Reviewed: Jul. 3, 2000

This cake is dry. I don't like the method of mixing. This is no way to treat a cake batter. The user who beat the egg whites separately was on the right track. But I have another recipe for white cake that is so superior I don't need to adjust this one.

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LEDERER

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Reviewed: Jul. 2, 2000

It was tasty, but dry

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peddler20

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Silver White Cake

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