Reviewed: Aug. 9, 2002

I made this for as a suprise birthday cake for my mom at her work. I added 3/4 C pecans to the batter, a lemon pudding filling between the layers and buttercream icing. It was wonderfully rich and yummy. My mom was shocked and all her co-workers loved it. They want me to do all the birthday cakes now! Thanks :)

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Amanda

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Reviewed: Mar. 23, 2002

This was a very good cake. I'm not a fan of white chocolate but really liked the flavor. The frosting was to die for. I could have eaten it with a spoon. Served it at a dinner party with the raspberry sauce recipie I found here and it got rave reviews.

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AZSTEPHANIE

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Reviewed: Feb. 12, 2002

This was the first 'from scratch' cake I've made that has turned out well. Very moist and rich. The family loved it. It's a keeper!

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KRISOB

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Reviewed: Feb. 7, 2002

I tried this not on its own, but marbled with an orange cake, and it was absolutely delicious! Dense and rich, it was amazing, but next time I'll using a better quality white chocolate...

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NOTLIZZIE

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Reviewed: Jan. 30, 2002

This is one of the best white chocolate cakes I've made -- it has more of a white chocolate flavor than most. It's dense, but not soggy, and bakes up very evenly -- no humps. I made it for a rehearsal dinner cake in a 12x18" pan (doubled the recipe) and it worked great. When I did an initial trial run of the recipe, I made it into a layer cake but filled and frosted it with a dark chocolate ganache -- really tasty!

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SCKIM

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Reviewed: Jan. 7, 2002

This is a very dense cake but very tasty. I baked it for my neighbor's 1 year old son's birthday and it was a hit with the parents. The frosting is very light tasting and doesn't overpower the taste of the cake. To give the cake a touch of elegance, I sprinkled white chocolate curls on top. Makes a lovely winter time cake.

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