I used this frosting with the "buttermilk chocolate cake", thats on this site. I wanted a whipped frosting instead of a fudge frosting. The frosting was delicious! I wind up using almost a pint of whipping cream so I could get the consistency I wanted. Also after I folded the whipping cream in I beat the frosting until light and fluffy. I didn't frost the cake immediately like the recipe states. I put it in the fridge for about 30 to 45 min. prior to frosting. I made a double layer cake, so in between the layers I made a cream cheese frosting and beat the rest of the whipping cream ( about a 1/2 cup was left) in with the cream cheese mixture for a filling. The cake just melts in your mouth!!!!

Reviewed On: Sep. 24, 2009

A very good and moist cake. I added 1 tbsp. cocoa for a more chocolate flavor. From reading the reviews I baked the cake for an hour at 330 degrees. I also used a cream cheese drizzle instead of chocolate. The cake came out so moist it was hard to cut without messing the cake up. I will make this again!

Reviewed On: May 21, 2009

Simply delicious!!! I read the reviews as I always do and decided to add a sm. box of instant vanilla pudding to the dry ingredients. Also I uses 1/2 & 1/2 milk instead of regular milk.I had to use a little more milk than the recipe called for since I added the instant vanilla pudding (about a 1/4 of a cup, you can use your judgement). I also sifted my flour. It came out very very moist with a good caramel flavor. As far as the glaze I just cooked some low fat sweetened condensed milk until it turned to caramel. I then added butter/margarine (just a few pats) and added 1/2 & 1/2 milk to get it to the consistency I needed. I drizzled the caramel sauce/glaze (while it was still warm) over the cake . If you use this caramel sauce make sure you put in enough milk, once it cools it will set up pretty thick. I baked it about 5 min longer also. This is one of my favorite cakes to make now. Thanks for the recipe!

Reviewed On: Apr. 11, 2009