These were delish! My hubby barely knew they were made of turkey!

Reviewed On: Oct. 16, 2009

I gave this recipe 4 stars, because overall it was a very good tasting cake. The only negative comments were that it was very "bready." I had some troubles the first time I made it, I hadn't let the eggs sit for full 30 minutes, and therefore they didn't get to a solid peak when whipped. I thought this was why there was barely enough batter for 3 pans, and when cooked they weren't very thick layers. So, I did it again. This time the cakes came out harder but still, very thin. I would say they were 1/4 inch high each. Anyways, the cake was very good. I actually added lemon juice to the frosting, which I think made the cake taste much better. Also, I think next time I will double the amount of filling. You could hardly taste it there.

Reviewed On: Mar. 16, 2009

Love it! The only alteration I made was using jarred Classico Pesto for extra flavoring - about 1/4 or so. Makes it real good. We also top with sphagetti sauce. Thanks, great recipe.

Reviewed On: Feb. 17, 2008