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!!!!

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!

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!

This was the best chocolate cake I have ever made. The changes I made was that I added like a 1/2 of cup of cocoa and sifted the flour. The cake was very very moist and delicious. I used a cream cheese frosting instead of the chocolate frosting.

I have to give this recipe 4 stars because it did come out perfect. The ingredients were flavorful. But this was my first time tasting this particular squash and I must say I wasn't impressed with the squash itself. It was a bit too crunchy for me. Don't get me wrong it didn't crunch like ice or anything, just a little crunch and that was too much for me. I let it cool completely because I wanted to eat it as a cold pasta dish, then I added some italian dressing to give it a little kick. (good idea). Its worth trying though. Thank you for the recipe.

My cake turned out soooo good! It was very moist and flavorful. I added a tablespoon of almond extract to the recipe and 1 cup of milk instead of 3/4 c. I also used a 9x13 baking dish. That didn't turn out so well though. I should have used 2 pans like the recipe stated. I had to bake it longer and the edges pulled away from the sides of the dish. It wasn't that pretty but very delicious. I topped it with a home made whipped chocolate frosting. next time I will try a caramel frosting. I will continue to make this yellow cake recipe.

OMG!!!! This was one of the best cakes I have ever made. The only thing I changed was I used 2 tbsp. of lemon extract instead of 1 tbsp. I wanted a more powerful lemon taste. And used butter instead of margarine. It was delicious, very moist and soooo easy. I will be making this cake a lot. Probably next time I will try orange yogurt and orange extract.

These cinnamon rolls came out perfect! They were very moist and tasty. Very easy to make. This will be the recipe I use from now on.

These rolls were wonderful! They were soft and tasty. Very easy to make. My bread machine did most of the work. I will use this recipe in the future!

Awesome!!! I tried this recipe for the 1st time and it came out perfect. I read the other reviews and used some of the recommendations. I used the whipped egg whites (no yokes). Sifted flour before measuring. spread some of the strawberry puree along w/cream cheese frosting between the layers. Pinch of salt to the flour & baking powder mix. It was very very moist. More moist than dense. 100% better than a box cake. The only small problem is that I had a slight indention in the center of the cakes. I don't know why, because the cake was done. If anyone can give me advice on how to fix this I will appreciate it. This cake is worth baking. simply delicious!!!!