Reviewed: Jan. 3, 2010

Very tasty but the frosting puts it over the top sweet for me and I like sweet. The walnuts do help to cut the sweetness but not enough so would suggest a lower sugar option for frosting such as not too sweet whipped cream or a cream cheese frosting or just a simple glaze. I didn't have the right size pan so just used a 13 X 9 at 350 for about half an hour. Worked fine but next time I make I will do a different frosting.

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Reviewer:

EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

Reviewed: Dec. 7, 2009

This was good but didn't get very high in the pan they suggest. Also I would cut down on the almond flavoring next time. They were good but I have had better.

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Reviewer:

JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Dec. 5, 2009

Very happy! This was my first real homemade cake! It didn't drop and was nice and moist! Yay! lol I even made a mistake in the cake batter! I used 1/2 cup of butter instead of the 1 cup of butter that was called for! ( Got distracted!) lol The frosting was just a little too sweet for me. Next time I'll cut back on the confectioners' sugar to about 3 1/2 cups instead of 4 1/2 cups and I'll use vanilla extract in the batter and frosting. Thank you Diane! This is a keeper!

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Reviewer:

cookin' Kitty

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Oct. 12, 2009

Wow! Incredibly sweet! My husband said that it put him in a diabetic coma!! It was good but I will make it in a regular cake pan next time and not as a thin sheet cake since it was just so sweet. I'm wondering if that may cut some of the intense sweetness since the icing wouldn't be as thick.

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MarceSavage

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Reviewed: Sep. 13, 2009

Delicious! The chocolate version of this cake has long been popular with our family, so I thought it would be a good idea to try this. However, both versions of this cake should be made in a jelly roll pan, 15x10! If not, your cake won't be as good. This cake is flat, dense, very moist and just overall wonderful! I've made it with almond extract and subbed vanilla one time; I think the family enjoyed the vanilla-flavored version the best. The cake certainly gets moister as it sits - but you don't have to make it early, it's great both ways.

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Reviewer:

Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

Reviewed: Sep. 12, 2009

This cake is so good! My teen said 'not to make it anymore..since she ate too much of it!!

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Reviewer:

smtp5

Cooking Level: Expert

Home Town: China, Texas, USA

Living In: Sour Lake, Texas, USA

Reviewed: Aug. 1, 2009

I receive so many compliments, when I fix this cake. It is really good without the icing, also. When I don't fix the icing, I put fresh strawberries and whip cream on it. My family loves it!

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Reviewer:

Queen Cris

Reviewed: Aug. 1, 2009

I made this for a dinner for senior citizens and it was gone before we even served dinner. They loved it! Some of the ladies even wanted the recipe. Made it exactly as shown.

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Reviewer:

cathyt9

Reviewed: Jun. 20, 2009

I took the suggestion of another reviewer and used cream cheese frosting and vanilla. It was hit!! I made it in a cookie sheet and baked it for 18 minutes. Perfect!

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Reviewer:

Stacey

Reviewed: Apr. 11, 2009

I thought this was an excellent cake and prepared it as per the recipe. I kept the icing on the stovetop on warm until I put it on the cake. It spread fairly easily. I would make it again. We have a family dinner in a couple of weeks... I think I will make this cake and the Chocolate version and take both.

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