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Reviewed: Dec. 26, 2007

This recipe is not for anyone who likes fluffy, moist cakes. The consistency was heavy, and almost tasted like a biscuit. Not enough sugar,either. It wasn't what I expected at all. HOWEVER, the icing was wonderful, and I will be making that again. I also added a raspberry filling to the cake, which did help, but it wasn't enough to save this disaster.

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4 users found this review helpful

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baconbutterwino

	Cooking Level: Expert Home Town: Arlington, Texas, USA Living In: Lewisville, Texas, USA
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Reviewed: Aug. 11, 2007

Good recipe, but it dries out quickly.

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2 users found this review helpful

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SaraPete


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Reviewed: Jun. 14, 2007

This cake is now a family favorite. My sister-in-law and I make it for all the birthdays that require a decorated cake. It is dense enough to hold up well with different shaped pans and the buttercream is easy to pipe. We love it! So delicious!

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1 user found this review helpful

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LWINCHESTER

	Cooking Level: Expert Home Town: Vernon, Texas, USA Living In: Choctaw, Oklahoma, USA
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Reviewed: Oct. 23, 2006

WOW. This is one amazing cake! I made it for my fiance's birthday and it was a HUGE hit. I could have easily eaten it all myself! I'm not sure why others are having 'texture' issues, as I found this to have the perfect texture! It has a great homemade taste and it's so moist. The champagne gives it such a great flavor. I made two 9" round cakes (with a little bit of batter left over) which made a double-layer round cake. Make sure to drizzle champagne on them - I poked holes in the cakes and drizzled a bit more than the recipe asked for. This really added flavor and moistness. I can't wait to make this again!

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8 users found this review helpful

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LilSnoo

	Cooking Level: Expert Home Town: Terrace Bay, Ontario, Canada Living In: Aurora, Illinois, USA
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Reviewed: Jan. 4, 2006

I am not sure what I expected but it was nothing like what I got. I was expecting a nice champagne cake and got something way different.

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1 user found this review helpful

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Martha

	Cooking Level: Intermediate Living In: Bakersfield, California, USA
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Reviewed: Oct. 29, 2005

The texture was very sponge-y and didn't have a lot of flavor. The frosting was really good though. Very good flavor and look. I did cut recipe in half, so I don't know if that is what caused the texture or not.

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3 users found this review helpful

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KRISTEN3820


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Reviewed: Sep. 11, 2004

I didn't care for the texture of this cake, however I did make another cake using a white boxed mix and it was FANTASTIC! I made this for my mother and she loved it. I made this version without the boxed cake for my mother in law, and she really liked it, but it just wasn't as good as the boxed version. I have been baking for quite a while, I own my own cake decorating shop, so I do know how to bake. The buttercream however was also delicious, but I did have to use more champagne to make it a good consistency.

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8 users found this review helpful

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DALE10701


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Reviewed: Feb. 18, 2004

This was great, easy and it is just moist. I used it for my brother in law's birthday, and I continue to make it. I am a beginner baker, I just started a month ago. It is just perfect.

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3 users found this review helpful

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AZURDIN


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Reviewed: Sep. 26, 2003

This was the first cake I ever made from scratch and it was fantastic and easy! I have been searching and searching for a dense-crumb, moist, white cake and this was certainly it. No sifting, easy mixing, and perfect results. I will definitely make this cake again and again and again.

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6 users found this review helpful

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HEZAA


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Reviewed: May 18, 2003

This is such a beautiful, moist cake! I'm just learning how to make and decorate wedding cakes, and it was a challenge, but well worth the effort!!!

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16 users found this review helpful

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XD2JEDE


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Reviewed: May 6, 2003

I made this cake and it was glorious. Everyone that had some of the cake simply loved it. I made one little change. I didn't add food coloring to the cake but I added strawberry flavoring to the icing, which gave it a very unique and delicious taste.

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6 users found this review helpful

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PHOENICIAJ


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Reviewed: May 6, 2003

I have used this recipe many times. I always double it though. I also use a whipped cream topping called Bettercreme instead of the buttercream frosting. YUMMY

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3 users found this review helpful

Reviewer:

SNOOZYQ13


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