Reviewed: Mar. 10, 2006

I made this for a birthday dinner for my parents and it was excellent! My grocery store didn't have white chocolate pudding so I used half chocolate and half vanilla.

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sjcorn

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Reviewed: Feb. 11, 2006

Yum! Very easy to make, and quite tasty. I couldn't find white chocolate pudding, so I used regular chocolate pudding and it turned out fine. Because of some prior reviews, I worried about the cake sticking to the pan, therefore, I greased and floured the pan before pouring in the batter. Still, the cake didn't fall out of the pan until I loosened ALL of the edges with a knife. I thought the glaze might make it a little too rich, so I only used half - next time, I'll use it all, the extra flavor is delicious! I don't make desserts often, but this is a keeper! Thanks!!

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Valerie

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2006

I thought this cake was absolutely delicious and my guests raved about it. It was also really easy. I took it out of the pan after cooling for about 15 minutes and then put the glaze on it. It came out of the pan perfect and looked beautiful with the frosting and toasted almonds on it. I used the pourable vanilla frosting and added about a tsp of almond extract cause I really like that almond flavor. The only downside was the expense; I used a whole $12 bottle of amaretto in addition to the other ingredients, so this is definitely a special occasion only treat.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 29, 2005

I made this to take to my in-laws on xmas. It was a hit!! it was a little hard to get out of the bundt pan, but a spatula did the trick. I used sliced almonds instead, and it looked great. Also, I used Jiffy white frosting (in the box mix) and it turned out great. They now know I actually know what a stove is!! They were all in doubt about me knowing how to cook...mwahahahah!!!

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Ashley M.

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 23, 2005

I made a few modifications to this receipe; the main one was adding coconut to the batter before baking and using a mini bundt cake pan. I hadn't used the mini bundt cake pans before and put way too much batter in. They came out like muffins with the overflow coming out brown and crusty. It was so good that everyone insists that I make it the same way every time even though I keep saying it was a mistake. The coconut added quite a nice taste and I have had special requests several times for the cake! One day I will make it "proper" and see what happens. I don't use the frosting because I think the glaze is enough and I think you can cut down on the sugar without much difference. I highly recommend this cake (coming from a non-baker, this is a relatively easy one) and suggest that you try it as muffins. The crusty top really is to die for.

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Jacqueline

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Reviewed: Nov. 26, 2005

I found this cake to be a bit difficult for a novice cake maker like myself (ie. getting the cake out of the pan). But when my 102 year old grandmother told me it was the best cake she had ever had, it was all worth it. I did have a problem with the amaretto. In the list of ingredients, it only says 1/2 cup of amaretto is needed, but if you read down further into the recipe, it says you need 1/2 cup for the cake and 1/2 cup for the glaze. I only used about 1/8 cup amaretto for the glaze because that is all I had left over, but it still worked out great. It also made for great presentation which I wasn't expecting from a bundt cake.

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notbettycrocker

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Reviewed: Nov. 23, 2005

I love this recipe! I've made this cake several times and have received rave reviews each time. The only problem I've had with it is it sticks to the bundt pan even when I grease it. My family loved it so much they just ate it out of the bundt pan with spoons, though! Absolutely delicious recipe :)

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TAHILLIA

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Reviewed: Oct. 9, 2005

this hsas become a family favorite always requested....

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EIVINSEN

Cooking Level: Expert

Home Town: Wetaskiwin, Alberta, Canada

Living In: Millet, Alberta, Canada

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Reviewed: Sep. 7, 2005

I love amaretto and this cake is delicious! I am definitely going to be making this cake again and I think I may add some white chocolate pieces to the cake mix because gooey white chocolate just sounds so good. You've got to try this one.

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Kristin

Cooking Level: Intermediate

Home Town: Artesia, New Mexico, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 1, 2005

I was going to make two of these for two separate get togethers. On the first one, I followed the directions, but the cake ended up so soggy with the glaze that it stuck to the pan and came out in pieces. Needless to say it was ruined. For the second one, I removed it from the pan before applying the glaze. It came out fine, and it had a great amaretto flavor. Overall, I don't think the cake was worth the effort, and I will not be making it again.

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CZAVALA

Cooking Level: Intermediate

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Reviewed: May 24, 2005

i had never even heard of this cake before but decided to make and enter it in a baking contest "it won first placei was so excited. I highly recommend you make a day or two before because i beleive that makes it better

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PARCHMENT1

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Reviewed: Apr. 13, 2005

WONDERFUL! I've made it twice, and my guests loved it! This will definitely be a favorite to take to get-togethers.

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SPOOLE4

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Reviewed: Mar. 23, 2005

Sorry I thought this was awfully sweet (and I LOVE sweets!) and really soggy with the syrup - the reviews made it sound wonderful and I thought maybe it would taste "better" than a box cake, but it didn't

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SARAH7LEE

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Reviewed: Mar. 8, 2005

This was yummy and easy. Not as fantastic as I anticipated but everyone who ate it, loved it. I did change a few things... vanilla pudding instead of white chocolate and vanilla extract in lieu of almond. Still worked really well and had great flavour. The glaze was a bit more like syrup and I was scared to put it all onto the cake for fear it would turn soggy (used the extra to drizzle over top). In the end it would have been fine to put all the glaze onto the cake. I will make this one again for a casual dessert.

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sherikoolaid

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Reviewed: Feb. 13, 2005

WOW! This cake is delicious! Very moist, sweet, rich. Will make again!

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Heather Frazier

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2005

The very best! We avoid nuts at our house, so I didn't use the almonds. I found prepared white chocolate - almond frosting at the grocery store and used it instead of the recipe's topping. Otherwise, followed the recipe exactly. We'll have it often.

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LBURRY

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Reviewed: Jan. 31, 2005

One of the best cakes on this site (and I have made quite a few). This ranks among the best cakes! It disappeared in no time at all.

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Enzo

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Reviewed: Jan. 1, 2005

This cake is GREAT! I made it for Christmas Eve and it was a hit! I'll make it again and again and again!

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LEPLADY1

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Reviewed: Dec. 12, 2004

Awesome! Beware when taking this to a party. Hungry guest will knock you down to get at this fabulous cake! It's the best! Don't mess with perfection.

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