Reviewed: Mar. 24, 2011

I've tried many white cake recipes and this one makes a perfectly moist cake that is sturdy enough to frost. I added anise for a twist on the flavor.

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1 user found this review helpful

Reviewer:

NMAZZOLA

Reviewed: Mar. 10, 2011

Super easy, the cake itself was delicious, but the icing was overpoweringly sweet.

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5 users found this review helpful

Reviewer:

MARYS2004

Reviewed: Mar. 7, 2011

Very yummy.

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4 users found this review helpful

Reviewer:

happygrrll

Reviewed: Mar. 1, 2011

Made cupcakes. Very sweet batter, and very yummy & moist! I made them for a cake-decorating class I was taking. Pretty sweet with buttercream frosting on top. These were yummy with no frosting at all!

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2 users found this review helpful

Reviewer:

Cassi Kiel

Cooking Level: Intermediate

Home Town: Greencastle, Indiana, USA

Living In: South Elgin, Illinois, USA

Reviewed: Feb. 20, 2011

I add lemon instead of vanilla in this recipe in both the cake and icing. Everyone raves about this cake. I have been miking this way for years.

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Reviewer:

dkhcpa

Cooking Level: Intermediate

Home Town: Greenville, Ohio, USA

Living In: Clayton, Ohio, USA

Reviewed: Feb. 16, 2011

fantastic cake BUT I would ease it on the conf sugar. I only use 2 cups for the frosting and 1 and 3/4 cup of regular sugar in the batter.

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3 users found this review helpful

Reviewer:

mrivera740

Cooking Level: Expert

Home Town: Mcallen, Texas, USA

Reviewed: Feb. 6, 2011

This cake is very moist and great tasting! It got rave reviews at the party I brought it to. It was some what of a novelty dessert, as no one had ever heard of a white texas sheet cake. I did cut back on the sugar in the cake to 1 and 3/4 cups after reading that some reviewers found it to be too sweet. I will be printing this one and putting it in my favorite recipes book!

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4 users found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Feb. 6, 2011

I made this in a 9X13 pan. The frosting/cake is VERY sweet!!!! I want to make it again in the suggested cake size, and only make 1/2 the frosting to make it more of a "glaze". The pecans and almond extract together are amazing!!!!!!!!

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Reviewer:

DEEKAY719

Reviewed: Feb. 5, 2011

This cake is the best white cake I'v ever had! It's moist and very tasty, the only thing I changed was the frosting, I added one less cup of confectioner sugar then what the recipe called for. other then that, it was great!

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3 users found this review helpful