Easy and Fast... Great recipe!!!!
I've made this cake several times and my recipe was actually the same as this one. I love the flavor of this cake with the hint of almond extract. I failed to read the instructions on the icing and let my cake completely cool. Then I mixed my frosting in a bowl with the margarine cold, it turned great that way but next time I try and remember to read ALL of the instructions before hand :)
incredible,just make exact recipe given.Almost too good to be sooo easy,I intend to make a sheet,freeze, to be cut into squares as needed for shortcake.AHHH.Kudos to Ratherbe
Just made this recipe this morning. I was a little hesitant about the directions stating to stir the rest of the ingredients in. So, I did just that . . . stirred using a wooden spoon until the batter appeared smooth. I then distributed the batter into 12 muffin liners to make cupcakes (I halved the recipe). I was very disappointed to see the cupcakes did not rise very high or evenly. The tops of the cupcakes were dimpled, although they tasted quite good. I was planning on serving these for my daughter's 1st birthday party tonight, but was so disappointed in the appearance of the cupcakes that I decided to try baking another batch. This time I beat the egg with my electric beaters first, and then beat all the ingredients together until they were very smooth. Baked again and the results were . . . the same! No difference. Again, though they taste good, filling the cupcake paper 2/3 full the cake did not even rise to the top of the paper. I guess I'll have to use lots of icing to beautify these! I like the taste, but wish they were a bit lighter.
I have been looking for a true white cake, and this was it! Even my hub's Grandma was blown away by the taste of this!!!! Thank you so much!!!!
My family thought this was ok, it was heavy and tasted predominantly like butter but it wasn't bad. I would make it again but I can't say I'd make it often.
This recipe was pretty good. The texture thing that was mentioned earlier was just an issue of firmness, I think. I just made the cake today and enjoyed a piece after dinner. Many reviews mentioned that it gets better the longer it sits, so hopefully it will be a little moister tomorrow. The almond was a little much, so the next time I make it I will probably decrease the amount, but that is just personal preference. The cake overall was pretty easy to make. I had never boiled butter and water together to make a cake, so was hesitant, but everything went off without a miss. Thank you for the recipe ratherbeswimmin'!
This is a family favorite that is often requested...seems we just can't get enough! The last time I made this, I discovered that I had no sour cream, so I replaced it with 1/2 cup vanilla yogurt & decreased the sugar by about 1/2 cup. Worked like a charm and no one could tell the difference! We're not fans of overly sweet icing, so I always 1/2 the frosting ingredients--there's always plenty to go around. Many thanks!
I adore white cake with chocolate frosting. I made the cake portion of this recipe using some others recommendations and frosted with my chocolate frosting. OMG - it was awesome! The cake is light and the almond extract was perfect. Thank you for posting an awesome recipe that I will make again and again!!
I made this cake and took it to work. I must say I'm not a big fan of almond, but this cake was delicious! It was easy, fairly quick, and baked really nicely. Really nice flavour, and moist! I used 4 c powdered sugar and I did find that the icing was a bit thick, a little hard to spread but I got it done. I sprinkled the walnuts on top and just pressed them in a bit so they'd stay. Many many compliments from work, people loved it! Like someone else said, especially the men! I will make this again, exactly how it is but with 4 c powdered sugar again.