Reviewed: May 25, 2012

I made sure I tried this recipe first before serving to others and its all wrong too much sugar. I think the white texas sheet cake came out better minus the icing.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Luv2Luv&Cook

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Apr. 18, 2012

I was not impressed with the cake texture from this recipe. The cake did not rise much, and it was very dense, as others have said. The flavor is good, which is why I gave 3 stars. I will not make this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Ferndale, Washington, USA

Reviewed: Mar. 31, 2012

I gave this recipe four stars just because I did modify it a little. This cake is dense and worked perfectly for my aunts wedding cake as the base. I wanted a stronger base and not something light and fluffy. I added extra vanilla and half the sour cream, tasting as I went along to get it to the flavor consistency I wanted. This cake cooked beautifully. Although I did think it was baked as I did the toothpick test; it came out clean; however when it was cut into the center was a little undercooked. I would say to check it after thirty minutes at five minute intervals until you are sure its cooked all the way through in the center. Overall, fantastic cake!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 30, 2012

This cake is excellent! I tried another white cake recipe and there is no comparison. I made a few adjustments in advance after reading the other reviews. 2 1/4 c cake flour, 3/4 c butter, 1/4 c crisco, 1tsp vanilla, 1tsp almond, 1/2tsp lemon, 3/4 salt. I beat the egg whites and folded them in at the very end of mixing. I also used room temp ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tonya

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Wetumpka, Alabama, USA

Reviewed: Mar. 5, 2012

Used this to make cupcakes YUMMY!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

care625

Cooking Level: Intermediate

Home Town: Farmington, Missouri, USA

Living In: Mohnton, Pennsylvania, USA

Reviewed: Mar. 4, 2012

It was so good and not super sweet, My husband loved it. He does not like super sweet desserts. I used organic suger and added 1/8 tsp lemon extract and 1/8 almond extract and 1/4 teaspoon of salt. I will it make again! Best white made from scratch cake I've found so far.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Daisy13

Cooking Level: Intermediate

Home Town: Marblehead, Ohio, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Feb. 23, 2012

I'm rating this recipe with 4 stars because of changes that had to be made to the recipe. This cake was ok. It was a little bland so I added the lemon extract (1/8tsp) and the almond extract (1tsp) along with 1/2tsp salt. I'm pastry chef and was looking for a light cake nad based on other's reviews saying the cake was dense, I seperated my eggs and beat the egg whites (with 1tsp cream of tartar to help hold the peaks) until stiff peaks formed. I mixed the rest of the batter as directed and folded in my egg whites at the very end. It turned out perfect! A light cake with good flavor. Reicpe is ok as is, but I highly recommend the alterations.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aharris1407

Reviewed: Feb. 6, 2012

This cake was tasteless and when baked EXACTLY to recipe directions,the middle of cake was not done at all - soup like.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

julie63

Cooking Level: Expert

Home Town: Milton, Wisconsin, USA

Reviewed: Jan. 2, 2012

I just finished baking this cake and ut was a total FLOP! I followed the original recipe and I made a 10 in round and 12 cupcakes. The cupcakes fell in the centers. The cake baked ok, but it took over 50 minutes to fully bake. The taste is very sweet, not in a good way. I'm glad that I was only making this for fun. I would be embarrassed to serve this. If anyone has any suggestions why this was a flop for me I'd welcome the advice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisa5573

Reviewed: Jan. 2, 2012

Just made this cake today. I love it! I made the changes that another reviewer mentioned (1/8 tsp Lemon, 2 tsp Almond Extract and 1/2 tsp Salt). It turned out super moist and fluffy. I didn't think it was too dense, I love the texture and everything about it. Cannot wait to finish it off with my raspberry filling and white chocolate buttercream. Well, actually I cannot wait to eat it!!! =)

Was this review helpful? [ YES ]
0 users found this review helpful