This is a moist taste cake with a white chocolate frosting. You can also substitute vanilla essence for almond if you prefer.
This cake turned out delicious despite my mess ups. My mom said it taste like it came from a bakery. I was a little worried as i forgot to put one half cup of the sugar flour mixture in the cake batter. Also I do not have a double boiler so i melted the white choc in microwave. I should have melted it longer because it needs to be very soft for the frosting as my frosting was a bit hard, still the cake is tremendous. Next time i want to try that wine cooler in there yummy. This was the yummiest home cooked from scratch I have ever made. Despite the messups it was so good the best ever I am fixing to make this cake for a baby shower Im making three layers light blue icing. I want it to look really nice and I know on some cakes fore the cake to turn out smooth you have to use a certain type of icing. Will this icing work? Do you know how I would also make the decorative icing that goes around the cake using the same recipe? If not ill figure something out. If you check this let me know. I love this recipe - 21 Jul 2001 (Review from Allrecipes USA and Canada)
This recipe was easy to follow-inexpensive-and turned out wonderful! It will be a cake recipe I will use in the future! I did however substitute pure vanilla extract for the almond extract-Also, I made the white chocolate icing with Vanilla extract, and it is great icing. My family loved it. - 24 Feb 2006 (Review from Allrecipes USA and Canada)
I was very disappointed with this cake. Although it tasted good, I expected a light and fluffy cake. This was dense like a poundcake. The frosting was very tasty, though. I replaced one tablespoon of the water with white chocolate liquer and it really added a great flavor. - 26 Feb 2002 (Review from Allrecipes USA and Canada)