Reviewer:

Cooking Level: Expert

Reviewed: Feb. 18, 2013

I did not use the frosting, so I cannot speak for the entire recipe, but the cake itself was excellent- very moist. I doubled the recipe to use in an 11x17 pan (greased and floured), then torted to fill with fresh strawberry mango filling, and topped with vanilla-almond buttercream and fondant. The cake held together very well when I torted it which had been a concern since it was quite a big size. I will definitely be adding this to my arsenal!

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Reviewer:

Profplaydoe

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 27, 2013

Loved IT! Soo easy to make and soo tasty! I added extra almond extract because I love it.

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Reviewer:

annatap

Reviewed: Jan. 6, 2013

I love this cake! I changed the frosting - left out almond extract and added a tablespoon of vanilla instead, and left out walnuts. THE BEST!!

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Reviewer:

wolfsonmom

Reviewed: Dec. 7, 2012

Great cake! So easy to prepare and I always receive compliments. I do add a bit more milk to the icing so it spreads easier.

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Reviewer:

padam852

Reviewed: Nov. 20, 2012

Very good and moist cake. I added a little coconut along with the walnuts. Got rave reviews from group I cooked for.

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Reviewer:

Becky

Reviewed: Oct. 4, 2012

We enjoyed this one! I used pecans instead of walnuts. Kept well for lunches for a few days.

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Reviewer:

meeky

Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada

Reviewed: Sep. 20, 2012

I like this cake very much I sometimes use vanilla extract in place of the almond extract in the icing. My mom says since it is very sweet and rich she makes only half a batch of icing for the cake. I also have a neighbor who bakes texas sheet cakes in a regular rectangular cake pan probably for height but she may bake it longer than the given time but not sure.

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