By ratherbeswimmin' on May 08, 2002
Photo by Dine & Dish
Photo by Dine & Dish
"Really incredible. The best when served warm. Bring this to lots of potlucks."
Serving Size: 1 (108 g)
Servings Per Recipe: 16
"I made this and served it at baby shower. It was so yummmmmmmmy. Rich and moist. The icing is very sweet. The almond flavoring is a subtle nice touch. All the ladies commented that it tasted delicious. Many wanted the recipe. Thanks for a great recipe."
"This is an incredible cake! I made a few changes after making this very popular cake 3 times in 2 weeks, and the changes made it even better. I added an extra half cup of flour, reduced the sugar by a half cup, and added a teaspoon of baking powder. These changes make the cake lighter without loosing any taste."
"This cake buckled the knees of all the men in my house. It's about half gone between the three of them already. Awesome - deserves more than 5 stars."
"60 odd good reviews can't be wrong. I doubled the recipe and made a big double decker cake. As everyone else said, I have never made a cake that way, but it absolutely works and here we are 3 days later and it's still as moist as the day it was baked, better even. I love the almond flavour. I had some troubles icing it, I don't know if the cake was still too warm or not. I think next time I'll just make sure both the icing and the cake are at room temp. I followed the advice in someone elses's review and added orange zest to the cake - superb, and o.j. to the icing. I also added an extra 1/2 cup of flour and some baking powder as was suggested by a reviewer. This is a breeze to whip up - just watch your oven, mine was quite burnt around the edges with the oven at 375. But I cut those off and had a nice rectangular cake. I'm sure this will be a regular birthday party offering. Thanks!"
"Yum! This is a really tasty cake! I was a bit skeptical about the directions. I melted the butter with the water, and used my KitcheAid to beat everything except the flour (and butter), when the butter was cooled off a bit (I was afraid of cooking the eggs) I mixed it with everything else and finally added the flour. I also added an extra 1/2+ cup flour because the batter seemed too fluid for the rainbow cupcakes I made. This will be my go to recipe for cakes from now on!!"
"To the lady who tried to make these into cupcakes: there is no leavening agent in this cake. Traditionally, Texas Sheet Cakes are dense and short... not for "pretty" cakes. That is why they're frosted and served out of the pan!!! I think this recipe is amaaaazing!!!"
"This cake had a VERY weird texture."
"We all thought this cake was worth much more than 5 stars. The texture was very soft and tender. The delicate almond flavoring was scrumptious and the rich sweet frosting just put it over the top. I made this for Christmas but it would be good for any special occasion. Thank you so much."
"It was very good but wasn't very fluffy. I would make this again."
"I am one of those unfortunate people who had it turn out with a strange texture... I thought the batter had a weird consistancy for a cake, but I used it anyway... it's tough and "eggy." My boyfriend can eat it, but I cant. it makes me want to retch."
"Yum!! Love almond extract!! Thank you for sharing. Almond extract makes things much richer tasting without adding more fat!!"
"I'm sorry, but I didn't enjoy this at all. I made it exactly as written and the cake turned out flat, greasy, and bland. It didn't taste like cake to me at all and, like another reviewer mentioned, it had a very strange texture. Overall, it kind of reminded me of a really greasy cornmeal muffin. I hate to waste food - especially cake! - but I don't want a second piece and I'm too embarrassed to let anyone else eat it. :( "
"The wonderful marzipan flavor improves after a day so I always make this a day ahead. I use Greek yogurt instead of sour cream with no change in flavor or texture, and sometimes I've swirled raspberry jam with the frosting for extra WOW. This recipe is a keeper fer shure."
"This is the BEST cake! I have made this many times following the instructions as written. However, this Christmas season I have made it twice for potlucks. I replaced the almond flavoring with peppermint extract and have replaced the nuts with crushed candy canes. After crushing the candy canes I took the larger pieces and mixed that in the frosting. The remainding "dust" I just sprinkled over the top of the frosting. It was very pretty, gave it a little sparkle."
"Eek!! Can't believe I forgot to rate this!! I've made this many times in the past year & never a crumb left!! I've mainly made it for potlucks & everyone raves about the moistness & almond taste.Thanks for posting.. it's one of my standby recipes now!!"
"Awesome cake. I've taken this to work several times and it's always a hit. Everyone loves it."
"Really great almond flavor. I just made half the frosting . I think it may have been too sweet for us if I had made a whole batch. The cake turned out nice and moist with a really nice texture. I think I'd like to try making it using vanilla or coconut extract sometime. Thanks for sharing the recipe."
"I made this into a pineapple cake. Just cook as instructed. When cooled, poke holes in it and pour abt 1/2c pineapple juice over it. Then fill with pineapple cake filling and frost. I've had multiple cake orders for this in the last week.
Or you can pour a small can of crushed pineapples (with juice) over the cake and top with whip cream and chopped nuts."
"This cake was awesome! I personally think it was as good as my wedding cake! I made it for my daughter's birthday party this past weekend and received many compliments on it. I loved the almond flavoring and I made it as a double layer cake. I omitted the walnuts since it was for children. The only difficulty was spreading the icing. It dries quickly so I can see the need for spreading it on the warm cake. I kept sprinkling water on it and stirring to keep it easy to spread but it was still quite a bit of work . All in all, an awesome tasting cake!"