Made these last night by hand, it was pretty easy and very good. To eliminate yeast problems, just use a meat thermometer or a candy one and you won't have issues with the yeast not proofing.

Reviewed On: Nov. 25, 2009

This is the BEST buttercream frosting. I halved the recipe and used half shortening (crisco butter flavored) and half unsalted butter. It is so good, not greasy tasting and not too sweet, just the right amount of sweetness. I did added alittle more heavy cream to thin it out alittle and 2 tablespoons of light corn syrup, this helps it soften more and gives it some shine, I will use this from now on, way better than the wwwaaayyy to sweet bakery icing.

Reviewed On: Nov. 20, 2009

Sorry this cake was wwwaaayyyy too chocolatey!!! Just so overpowering, I could hardly taste my vanilla buttercream frosting. As for the texture, it's too dense for me, I like light, fluffy cake. It is moist though. I love chocolate cake, but this one is not for me.

Reviewed On: Nov. 20, 2009