*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Maybe it was just me but I followed this recipes to a T. The mix wouldnt pour so I added more milk (making it 1 cup for each of the batters instead of 2/3 cup). Also the four layers were short and too much. I recommend just making two layers..putting all of the gold in one and all the silver in another.
I didn't like this one very much. I tried making it twice and it just didn't turn out. Very dry. This could be my fault. I don't have a flour sifter so I just fluff the flour in a bowl with a fork for 10 minuites or so. Maybe I'll try it again when I get a sifter.
I made this for my mother's 85th birthday. It's a BIG cake but a great choice for a special occasion! The only suggestion I would make would be to add a little yellow food coloring to the "gold" layers. Mine didn't come out very yellow. I used a whip cream type frosting and it was wonderful! Everyone LOVED it! It is a very magestic creation. Definitely worth the effort.
Really yummy but HUGE! Needs to be in at least 9" pans; the 8" ones I used made it the size and shape of a top hat! A very rich cake. Lovely with a frosting of cream ( 1 pint) whipped with 1 tablespoon brown sugar or treacle.
The batter for this cake was very difficult to work with. When it came out of the oven the layers were so crumbly that three of the four fell apart trying to get them onto the cooling rack. While tasty this cake was so difficult to manage (even for a non-novice baker) that I will not use this recipe again.