NOT A MOIST CAKE AT ALL. Very crumbly, poor presentation.I filled the two 9" cakes with the frosting and it became lopsided in the fridge because this cake is so crumbly. Everyone at my New Years party loved how the cake looked, but few applauded the taste.

Reviewed On: Jan. 2, 2010

Folks, I am by no means a beginner baker... but I'll be honest, I was INTIMIDATED by this cake! Mainly because of ALL the reviews. But on the contrary- this was SO easy to make! NO cracks, presentation was phenomenal, and taste was unquestionably 5 stars. I chose to top mine with canned strawberries. Little bakers secret: 1 cup crisco (not butter flavored) 1 cup flour, 1/2 cup veg. oil, mix it all together and you've got yourself a NO FAIL baking pan spread(keep it in a sealed container in your pantry). Brush it on your pan and your cakes will NEVER stick. I don't have a pan large enough to put my springform pan in a 'water bath', so I took another delightful reviewers tip of filling a pan of water and placing it on the rack below the cake, the steam rises and works just as good. YUM-MY, it was devoured at my New Years party, next time I'll have to make two : )

Reviewed On: Jan. 2, 2010

Yummy! I made this for Christmas and it was a hit! I did two 9" round pans and used the frosting as a filler between the two, then I did a 'crumb coating' and that was all the frosting. So I had to make another batch. If you are planning on decorating a cake with this, like I did, then I suggest doubling the recipe. Another thing, it comes out an almond color, so maybe clear vanilla for a white color? Thanks for this recipe.

Reviewed On: Dec. 26, 2009