I have now used this recipe three times, twice in a bundt pan and once as a layer cake. The sour cream and pudding really gives it the made-from-scratch texture without the hassle. I like it best as a bundt cake decorated simply with just a little powdered sugar and berries. This cake does not need frosting to make it a complete dessert! Even with a light whipped cream frosting I found the cake too rich for anything but a tiny slice.

Reviewed On: Sep. 5, 2009

The prettiest frosting I have ever made, this was pure white, shiny, and smooth. I will definitely use it again but I plan to experiment with using coffee or brown sugar to give it a bit more flavor.

Reviewed On: Sep. 5, 2009

Simple, satiny, and delicious. I used very high quality dark chocolate and spooned this ganache between cake layers. It helped to stabilize the cake and tasted great.

Reviewed On: Sep. 5, 2009