Reviewed: Jan. 12, 2012

I am a huge fan of almond flavoring, so I knew this one would be a winner for me. It was moist, not too overpowering with the almond, and the frosting was perfect. This makes a large cake, and will serve more than 16 people. I made this for a gathering, and it fed about 25 people with decent sized pieces. This was a nice variation on your typical chocolate sheet cake.

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1 user found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 4, 2012

Never baked a cake from scratch before. Glad this was the first recipe I tried! Excellent! Definitely a keeper! I didn't have buttermilk so I tried the milk with lemon trick and everything turned out great!

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1 user found this review helpful

Reviewer:

Lylagrace

Home Town: Lambertville, New Jersey, USA

Reviewed: May 5, 2011

This cake is delicious. It's moist with a slight almond falvor. I scaled the recipe to make 8 servings and baked in an 8" pan. I made no ingredient changes. I also didn't frost it. I would definately make this again.

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3 users found this review helpful

Reviewer:

CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

Reviewed: Nov. 30, 2010

These are so tasty!! I love that the cake is light and not too rich. The frosting is rich and the perfect compliment to the cake.

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3 users found this review helpful

Reviewer:

wood32983

Cooking Level: Intermediate

Reviewed: Nov. 15, 2010

I used a 9 x 13 pan, and it turned out great.

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2 users found this review helpful

Reviewer:

MVK

Reviewed: Aug. 21, 2007

This was very good. The frosting is wonderful, and I liked the slight almond flavor. It doesn't rise as high as the picture shows- more like a brownie height. Soft and moist- I can't keep out of it! ;)

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6 users found this review helpful