This is a great recipe but I had to tweak it being that I didn't have a few of the ingredients. Instead of cream cheese I used the equivalent of plain Greek yogurt (healthier??), used 1c of powdered sugar and omitted the almond extract. It turned out stable, light, fluffy and very tasty. I took a picture of it, you can find it on my photos link. It held up well, but I would not recommend leaving this tweaked recipe at room temp for extended periods of time. It held up but I didn't test to see how long it would go before breaking down or even if it would. Try for yourself, I received raves about the taste.

Reviewed On: Sep. 14, 2011

I have been searching for a moist, yellow cake recipe and have tried many that have unfortunately turned out dry, heavy or just not quite right. This recipe is GREAT. I followed it to the "T" and it came out wonderfully light and moist with a very buttery taste. Thank you! Thank you! Thank you David. Definitely a keeper.

Reviewed On: Sep. 4, 2011