After a disaster day of baking using a different recipe, I decided to take a chance on this one. Using whole eggs instead of whites and 2 teaspoons of vanilla (in place of vanilla and almond) this cake turned out perfectly! Using whole eggs instead of whites meant tt was sturdy enough to stack 2 feet high. (I probably used 3 eggs in place of 4 whites.) The cake was moist, didn't crumb too much, and super flavorful. Everyone is surprised when I tell them that a box mix is one of the ingredients. The other additions give this cake a gourmet flavor, while the box mix ensures the texture people expect.
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After a disaster day of baking using a different recipe, I decided to take a chance on this...