I absolutely love this cake, and for all of the right reasons. It's light, and easy, and comes out perfectly. Sometimes I get impatient, waiting for it to cool- but that's normal with cakes, that they take awhile. I used to make this recipe, about five years ago, but then I lost the cookbook that I had the recipe in. I was ecstatic when I found the same recipe here. Pretty much any frosting will taste good with this, but I usually use the French Silk Frosting as recommended. I also use this recipe sometimes to make Petits Fours, by putting the batter into a baking pan instead. Cooking times do vary though.
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I absolutely love this cake, and for all of the right reasons. It's light, and easy, and comes...