Reviewed: Sep. 26, 2009

I now have to make this recipe for every birthday in my family. It's super easy and tastes a hundred times better than regular cake.

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

Reviewer:

pineconewars

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

I just made this recipe for a friend. Her sister had made it years ago and we couldn't stop sneaking little slices the whole day we visited. Now I have a copy...hooray! Making it brought back the memory and it was even better this time around. YUM! I only changed a couple of things. I have a darker pan (Wilton) so I decreased the temp by 25 degrees and it baked in 18min. I also made the frosting while the cake was baking and put it on immediately out of the oven. My mom has made the chocolate version for years and that's how it's made. So good! BE WARNED... this is NOT a traditional sheet cake.

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

Reviewer:

Amy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

This cake is delicious! I used buttermilk instead of sour cream but all was still well.

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

Reviewer:

T

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2008

I needed something to make into a flag cake, and also something that didn't list boxed cake mix as an ingredient! I had to sub vanilla yogurt for sour cream. This is a very tasty cake.

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

Reviewer:

Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2008

I used this to make a layer cake using round cake pans and it worked perfectly. I subbed vanilla for the almond extract in both the cake and frosting and used Lemon Curd (from this site) between the layers. I halved the frosting recipe so that I would have just enough to spread on the top of the cake and then sprinkled with slivered almonds (instead of walnuts). It was beautiful, dense, moist, and delicious! I will definitely use this as a standard white cake recipe in the future. Thanks!

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

Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

This recipe is so easy, so good, and so moist! Even better the next day. I usually skip the icing because we love it without and it's a little too sweet for us with the icing. If you can cut the sweetness a tad the icing is great too.

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

Reviewer:

MARRIEDTOAGREEK

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2008

I thought the frosting was way too sweet. Also I cooked it in a 9 x 13 pan and I think it didn't cook long enough because the cake was really really dense and SUPER sweet. My husband loved it, but it was too sweet for my taste.

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

Reviewer:

JEG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

Delicious. I did find the frosting to be a little too sweet though. I also cooked this in a 9x13 because that is all I had so it made the cake a little fatter than I would have liked and I had to greatly increase the cooking time.

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

Reviewer:

Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2008

I made this cake for my husband's birthday. I subbed vanilla for the almond extract, and frosted the cake with chocolate butter cream (white cake with chocolate frosting is his favorite). It was so delicious and so easy to make! Everyone loved it!

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

Reviewer:

Heather

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2007

Quick and easy. I liked that it could all be made in 1 pan. I enjoyed the almond taste, but I think I'd put less frosting on next time.

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

Reviewer:

Mrs D

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2007

This cake is great! And I must say, the frosting makes it. Don't skip it, people. ;) For the reviewer who had dry frosting, you might have boiled it too long. It's supposed to come just to a boil, and then remove it from the heat and quickly stir in everything else. I had my powdered sugar ready to go. It does set up very quickly once you put it on the cake. It set up almost too fast for me, but I might have let my cake cool too much. I LOVE the almond flavor and I absolutely LOVE the frosting. It reminds me of the frosting on some petit-fours I got in Germany. My mom makes this recipe all the time and today was my first time making it. Super easy and fast, and very satisfying. Everyone loved it. I will make it again!

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

Reviewer:

What a Dish!

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2007

I thought this was pretty good. We made it two days before we wanted to eat it and it was still moist and very delicious. I used my own frosting on it, so I can't rate that. But the cake was very nice.

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

Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2007

Very good. The almond extract made it. . . I doubled the amount in the cake! Both the icing and cake were rich and moist.

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

Reviewer:

cmorr

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2007

This cake was very sweet and it did taste better the older it was - it got more moist. The frosting was very dry, not sure if i did something wrong. It tasted ok but it looked strange. good cake but I would use a different frosting.

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