I loved this recipe. I had another recipe that had something off with the sugar because the tops kept overcooking, but this recipe turned out perfect. Definitely use the extra 1/2 cup of milk, it needs it. And folding in the egg whites works well. One thing I learned was not to use egg whites from a carton, they really don't whip as well, so the genuine egg whites are best. I will use one tip I read today about doubling the vanilla (I too left out the almond as not everyone cares for that flavor). I also didn't sift (I didn't have a sifter, I've recently bought a new one). However I did kind of cut the dry ingredients with a knife for a few minutes and it seemed to turn out just fine, though I'm sure sifting will make it lighter. I bought an 8 cup sifter for double batches. I found this a very easy cake to make, and will never use a boxed cake again. The only thing I'm on the hunt for now is a substitution for some of the butter to make it a tiny bit healthier!

Reviewed On: Feb. 28, 2012