Reviewed: Sep. 15, 2009

One of the best cakes I have made, tastes better than some wedding cakes I have had, made this cake in a tube pan and frosted with almond buttercream frosting as suggested by another reviewer, very good cake!!

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Reviewer:

Ganurse

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

Outstanding cake! I made a 3-tier cake for a wedding using this wonderful recipe. Everyone RAVED about the moist, yummy, delicious cake. The white cake layers had a homemade raspberry filling; the chocolate layer had a chocolate mousse filling. Absolutely a keeper recipe! Made 8 cups of batter. I used Betty Crocker cake mix for both the chocolate (German Chocolate, to be specific) and white layers.

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DianeW

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Reviewed: Sep. 15, 2009

Wow!!! This turned out great and I followed the recipe exactly. The batter smells so good and while it was baking it was great too... I had a different purpose for this cake... I had an order for a strawberry shortcake, but they didn't want a biscuit kind of cake... I used this, but put it in 3 - 9 inch round pans, was the perfect amount of cake for each layer... still nice and firm... great!

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Jackie ...from...Saskatchewan!

Cooking Level: Expert

Home Town: Bruno, Saskatchewan, Canada

Living In: Eston, Saskatchewan, Canada

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Reviewed: Sep. 13, 2009

Wow! I used this recipe for my son's birthday cake. It taste just like wedding cake and was moist too! It's a keeper!

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 8, 2009

I used this recipe for a friend's wedding cake and it was fantastic! Firm enough to hold up under three tiers worth of cake weight, but still delicious and fluffy to eat. I put raspberry puree in the middle and frosted it with my favorite cream cheese frosting.

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aravis227

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Reviewed: Sep. 1, 2009

Delicious! And I love that the base is a boxed cake mix...makes it that much easier :). I frosted it with just a store-bought chocolate frosting & it was great! Can't wait to try it with other frostings/fillings/fondant :).

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Lindsay E.

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

This cake was fantastic. I made it for my daughters birthday and it was better than any store bought cake I've ever had. I added a half package of pudding and it turned out great, not to much crumb as suggested by other reviewers. I will definitely make this cake again.

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khallvrn

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Reviewed: Aug. 23, 2009

This cake was probably the best I've ever made!!!! Super moist and rised very well. I added a package of vanilla pudding, that was the only thing I did extra, and made in 2 8 inch pans, excellent!!!! this recipe is defenitely a keeper!!!! Frosted with the professional buttercream icing recipe from this website. YUM!!

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chocoluvs

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 22, 2009

DELICIOUS! I made this cake for my birthday, didn't change a thing about the recipe and everyone LOVED it! I can't tell you how many people wanted three or four pieces. If making this, be prepared to have a lot on hand!

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Reviewer:

Callie

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 21, 2009

I bake a lot of cakes, and this one turned out great. A nice twist to a traditional box cake!

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Reviewer:

Nickee2209

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Reviewed: Aug. 20, 2009

This cake is perfection! I have made a lot of cakes and this one really hits the spot. You must try this to believe how good it is. I made this for my husband's 30th birthday party and everyone loved it. This is way better than some of the cakes I've ordered from bakeries. Definitely try this and follow exactly, I wouldn't add anything. I frosted with a simple vanilla almond buttercream icing, 3 c. confectionary sugar, 1/3 c. butter, 1 tsp vanilla, 1/2 tsp. almond extract and 1-2 Tbsp. milk. Make sure to read the recipe correctly to use the right size pan. I read too fast and used a 7x11 inch pan and it came out perfectly but very high and took forever to bake at 325. I think a 9x13 would be fine also. thank you CUPYCAKESMURF!

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Lebanon, Pennsylvania, USA

Living In: Jonestown, Pennsylvania, USA

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Reviewed: Aug. 14, 2009

sounds wonderful! must try! i was wondering could i use meringue powdwer instead of the egg whites? and how much?

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Sam

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Reviewed: Jul. 30, 2009

This is an excellent recipe. It's moist and flavourful. I doubled the recipe to make one 6"x3" and one 10"x3" layer for two tiered wedding cake. I filled the bottom with lemon curd and the top with raspberry jam and they both tasted awesome. It holds up well to fondant too. Everyone loved it.

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Reviewer:

Pam

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Ajax, Ontario, Canada

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Reviewed: Jul. 18, 2009

My daughter is getting married in Oct.I'm making the cake for their reception so I made some small samples of different cakes, this is the one she picked. Everyone loved this cake. Simply the best.

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codyjake&shels nanny

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Reviewed: Jul. 14, 2009

I thought this cake was great! I made it for my dad's birthday and while my mom did comment it was a little too dense, everyone else loved it!

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Janna

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Reviewed: Jul. 8, 2009

I did not like the crumb of this cake, at all, it is way too fine, almost like a dense angel food cake, but very flmsy and falling apart. I have been baking for over 50 years, so I know I little. This sounded so good! I did as one reviewer said and added 1/2 package of instant pudding, that may have been a mistake. I will try it again sometime with no pudding, it may have been a mistake on my part since many cake mixes already have some sort of pudding in them to make them moist. Perhaps the brand of cake mix makes a difference.

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Reviewer:

REESIE2

Cooking Level: Expert

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Reviewed: Jul. 2, 2009

YUM!!! This is so good. Light, fluffy, moist.

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Reviewer:

SASHIROO

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jun. 23, 2009

Yummy!

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wsjburk

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Reviewed: Jun. 18, 2009

This is a GREAT cake that originates from Rebecca Sutterby and as short is called the WASC. I recommend it to all. You can easily change out the white cake mix and almond flavoring and flavor it to your liking (Lemon cake mix w/ vanilla flavoring.. etc.). I also use flavored coffee creamer (liquid version) opposed to water and sometimes yogurt instead of sour cream (in coordinating flavor). I also add 1/2 a packet of pudding mix to make it super moist(instant, dry). Also it does NOT matter if the cake mix already 'has pudding' in it. That is simply a marketing technique. I prefer BC white cake mix, but yellow I prefer DH. Make sure you sift both. The resulting cake will be pretty dense (and SUPER MOIST) in comparison to a typical box cake(it's supposed to be a hybrid scratch cake)and sturdy enough to hold fondant. If you are carving the cake, omit the pudding packet.

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