Reviewed: May 16, 2012

I flour the bottom of the greased pan. Do not let it cool 20 minutes or the frosting will get hard. I do not stir in the walnuts in the frosting because it looks prettier just to sprinkle them on top of the frosting. For a variation, I added frozen huckleberries after I have poured the mixture in the baking pan. Everyone keeps coming back for seconds and thirds!!!

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Reviewer:

Terry Dee

Reviewed: May 13, 2012

My kids loved it. My daughter hates cake and this is the ONLY cake she LOVES so far. We made it for a birthday party, along with a chocolate texas sheet cake. The white cake was gobbled up much faster than the chocolate! It was the best cake ever.

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Reviewer:

jen

Reviewed: Apr. 15, 2012

Excellent. I went with almond cake and vanilla in the frosting. I always have the ingredients available so it's a easy quick dessert for a last minute cookout.

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Reviewer:

Weekend Chef

Cooking Level: Expert

Reviewed: Apr. 2, 2012

Well, it sure was the easiest and fastest cake I've ever put together from start to finish. It took only 35 minutes, total, to have a completely baked and frosted cake. If that weren't enough, I did the whole thing in one sauce pan and only dirtied a whisk, a rubber spatula and a couple of measuring cups and spoons; a dish-aphobe's dream! The cake was excellent, nice and finely textured and fluffy. I might cut back on the sugar next time. The frosting was way over the top sweet, but very tasty. I did add salt to the frosting to try to tame the sweetness, but it didn't do enough. I will make the cake again. I might be tempted to use the frosting on cinnamon rolls.

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Reviewer:

Susan

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Mar. 31, 2012

The frosting was sickeningly sweet... the cake itself was pretty good though.

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Mommy Haze

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

Made this recipe this weekend at my in-laws. It was awesome!!! Very moist - but as some others have noted - VERY sweet! I have a horrible sweet tooth so for me to say that - if you're not into sweet, you might want to tone down the powdered sugar in the icing. I did have to substitute soured milk for the sour cream as I didn't have any sour cream and didn't want to have to go to the store. I'll have to try the original but this one was so moist and delicious, it's going to be hard to top it! Thanks for the new recipe.

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strawberry_mc

Cooking Level: Expert

Reviewed: Mar. 25, 2012

I made this cake today just as written, except I omitted the nuts. It is delicious. Thanks Joanie for a great recipe.

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mbo

Cooking Level: Expert

Reviewed: Mar. 25, 2012

While super easy to make, it ended up being very dense and not at all a white cake. Even though I used only 3 cups of powdered sugar, the frosting was still too sweet. And it didn't get better the next day; on the contrary, it was best the first day. Would keep in my recipe box only for the simplicity, but needs major tweaking!

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Mar. 24, 2012

My daughter thought the icing was too sweet, and gave it a 3.5. Hubby gave it a 4.5 for being slightly too sweet, but still very good, and more or less like a yellow version of the original Texas Sheet Cake. I liked it, though I will cut the sugar on the icing in the future. I wish I had found this sooner, so overall, we give it a 4.

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