MangoStine's Reviews
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Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth
By Julie Richardson
Ten Speed Press - 2012
The Pink Cake : page 121
I made the pink cake for a friend's birthday and it was a big hit. In fact, I think the chocolate sponge for this recipe is probably the best chocolate cake I have ever made, or tasted. It was so moist and had a perfect crumb. however, the raspberry butter cream frosting on this cake didn't thrill me, which is the only reason I didn't score this cake as a 5. People liked it, and the consistency came out as promised in the recipe, however there wasn't enough raspberry flavor for my taste. I even used extra raspberry puree. I really like the instructions in this book. They are very straightforward and explain the process well. I will definitely make the chocolate sponge from this recipe again, however I may try a different frosting next time. I guess I am just not a fan of butter cream frosting.
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