I just made this cake as part of a three tier wedding cake. I calculated the recipe for 30 servings and had enough to make two extremely tall 6" and 8" round layers. The texture is wonderful, very dense and soft, just like a wedding cake should be. I did cut down half a cup on the sugar, and added half a teaspoon of salt to the recipe. It has a nice taste to it as well. I will definitely keep this recipe for the future!

Reviewed On: Jun. 18, 2009

Just as good as I thought it would be! The only main thing I changed was using chicken broth to boil the chicken, and then reserving it to use in the broth/roux mixture. I used whatever frozen veggies on hand and didn't do onions at all. I also used the oil pie crust recipe from All Recipes. I'll definitely make this again!

Reviewed On: Jul. 6, 2008

Makes a very good coffee/breakfast cake! I omitted the raisins, and only used half of the sugar (1/4 cup sugar, 1/2 cup brown sugar) and it turned out great. I also added some wheat germ to the dry ingredients. I will definitely make this again for our freezer!

Reviewed On: Mar. 30, 2008