The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 14, 2009
This cake is as good as it looks! I made it as called for in the recipe but I did forget the sliced almonds. I will be making this again!
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Photo by muddyh2os

Cooking Level: Beginning

Home Town: Tunkhannock, Pennsylvania, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 14, 2009
I subsitited white chocolate liquer for the amaretto and added raspberry preserves to the center of the batter - awesome
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 12, 2009
I use Vanilla instant pudding and ice the cake with almond buttercream - always a hit!!!
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Cooking Level: Intermediate

Home Town: Niagara Falls, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 25, 2009
Everyone who had some of this delicious cake loved it. I would use less glaze next time, but everything went well. Easy to make and too easy to eat.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 16, 2009
This is delicious but next time I will not add the white chocolate pudding. I could not taste it and I'm not sure that its needed at all. In order to keep the cake from sticking to the Bundt pan, I sprayed it with a lot of Pam then floured it. When it was done baking I let it cool for 10 minutes. Then took a flexible spatula and went around the cake edges to loosen it from the pan. Then tapped the pan on the counter to make sure nothing had stuck. Then I poked a lot of holes and continued. I had no problem at all with the cake sticking. The glaze was make and after it reached boiling I then lowered it to a simmer for the time specified so that the sugar would not hardened. Poured the glaze over a warm cake and it soaked it all up. I microwaved a canned vanilla frosting so it was pourable and added some almond extract and poured it on top. It was delicious. My son loved it. Kids can eat it since the liquor is cooked out.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 13, 2009
Just okay, there's a bailey's cake recipe on this site that is much better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 4, 2009
This was a huge hit at our New Year's Eve party! I, too, added a cup of white chocolate chips, but this is the funniest! I forgot to add the vegetable oil! And it was STILL incredibly moist and creamy! I may just leave the oil out every time! I also used white instead of vanilla frosting... The ready-made type, melted and drizzled back and forth in "stripes". It was PERFECT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 26, 2008
I get asked to make this over and over and over again. It's almost too good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 24, 2008
This has to be the best White Chocolate cake I have ever had. Simple to make and looks amazing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 23, 2008
I made this for my sister's birthday last year. She is a huge cake nut and this recipe went over so well that she asked for it this year again for her birthday. I substituted amaretto for hazelnut as she loves hazelnut and last year we included the icing. This year I didn't as with the glaze poked through the cake is enough sweetness. No fail, supreme crowd pleaser.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 20, 2008
very easy to make and absolutely delicious. i've made three in a weeks time. thanks for submitting, everyone LOVES this cake!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 7, 2008
This recipe tastes pretty good. The glaze gets very thick, and I removed it a minute early. This was my first cake disaster...not the recipe's fault but my own clumsiness. I may not make this cake again just because of the amount of prep time.
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Photo by MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jun. 19, 2008
This is good but not awesome. I made this for valentine's day and I enjoyed it, but I did find myself eating most of it as my husband only had one slice. We ended up throwing some away. Next time I think I'd make it half the size, just one round, as 2 rounds was too much for us.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 15, 2008
YUMMY! Much better than I was expecting. Very rich and dense cake once the glaze is put on but so good. Everyone asked for seconds!
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 25, 2008
I made this for a birthday party and it was a big hit! it melted in your mouth and had great flavor! thanks for great recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 16, 2008
Holy Moly people. If an "almondy, amaretto-ish" cake is what you're in the mood for, it doesn't get any tastier or easier than this one! I only had sugar free white chocolate pudding, but you couldn't even tell once the batter was mixed up. Other than that, my only change was I added a 1/2 tsp nutmeg. I just knew that would go beautifully up against the warm, nutty amaretto flavor. What a winner! I didn't have any frosting so I whipped up a batch of cream cheese frosting and added some amaretto to it also. Oh my gosh...YUM. This one is a keeper.
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Photo by MRSKNIGHT

Cooking Level: Expert

Home Town: Altavista, Virginia, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 7, 2007
It tasted delicious, but man did I feel ridiculous spending hours making this and half of the cake came out of the bundt pan, while the rest hung on for a bit more fun? I had to improvise, so I cut out the rest of the cake (for shame), and didn't frost it (couldn't). I layered it in a flat portable cake dish, and mixed cool whip and crushed raspberries to layer on top. I sprinkled unmixed raspberries on top of that. It tastes good, folks, with no frosting and the fresh berries, if you're worried about the "sweet" factor. The only reason I gave it 3 stars is because of the bundt disaster, after having to take forever to cook stuff. I feel like it's a one shot deal!
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Photo by PIEDRASPR

Cooking Level: Intermediate

Home Town: Caguas, Caguas, Puerto Rico
Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 1, 2007
Made this cake for a family birthday and it was a great success. I personally found it a bit too sweet, but I was the only one. Everyone came back for seconds and I could see my husband trying to discourage people from having more (so he could have the leftovers!) Thank you for a recipe that I know I will be making again and again!
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Photo by DELTAQUEEN50

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 4, 2007
I followed the directions and used powdered sugar on top instead of frosting and slivered almonds in fear of the cake being too sweet. The cake smelled wonderful, and it tasted heavenly. I received so many compliments and everyone went back for seconds and thirds! I will absolutely make this cake again.
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Jen

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA
Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 5, 2007
This is so easy to make and tastes wonderful. Very moist!
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Cooking Level: Expert

Home Town: Kingsville, Texas, USA
Living In: Cypress, Texas, USA

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