Excellent

Reviewed On: Apr. 23, 2009

This is a beautiful and delicious cake. MAKE SURE you let the flour,salt, milk mixture for the frosting COOl COMPLETELY!!! before you add the remaining butter etc. or it will curdle. Done right this frosting makes the cake.

Reviewed On: Apr. 3, 2009

Oh my goodness!! Dee-lish and so simple. It really did taste like it was from a Chinese deli. My spin on this was to cut the chicken strips into cubes and after reading others suggestions (and I thank you)I coated the chicken in flour and browned until it was crunchy. I only used two chicken breasts but made the sauce per the recipe. Which makes me wonder if it would really have been enough for four breasts?? It was interesting to read that so many had trouble getting the sauce to thicken mine was perfect after ten minutes. The meat was well coated with a rich sticky caramel colored sauce and the smell was amazing. The only thing I did different with the sauce was to increase the brown sugar to 2 tblsp. which was actually an accident. I also threw in a hand full each of chopped red pepper and green onions for flavor and eye appeal with the sauce. Will definitly be making this again!

Reviewed On: Feb. 27, 2009