I am giving it 3 stars only because I made this cake using a sugar substitue for a diabetic's birthday. Needless to say it was awful. So I am sure the cake is good just make sure to use real sugar!!

Reviewed On: Oct. 12, 2009

While it set up nice and had a pretty gloss the amounts were off and I had to make more to cover my entire cake. Very sweet.

Reviewed On: Oct. 12, 2009

I used this marinade last night with just a few changes. Used 1/4 cup oil with 2/3 cup of the whiskey. I also added fresh herbs as I have them growing in my garden and a low sodium soy. I chopped 2 green onions and used 2 cloves minced garlic. I was in a hurry so I could not marinate for long...so I let it sit in a freezer bag for an hour at room temp. Perfection!! The meat was tender and very flavorful. The extra whiskey really gives it a buttery soft taste and you can actually taste the whiskey. I hate recipes that use so little of the liquer you never really taste it at all. This way worked best. I then took the left over marinade and used it to deglaze a pan of sauteed mushrooms and onions to make a side dish. It was awesome. Will be using this all the time now for flat iron steaks. Thanks so much!

Reviewed On: Jul. 16, 2009