This cake was an absolute nightmare to make. The cake itself ended up turning out ok, but I had to put it in a 9x13 since i didn't have round pans. it just took a VERY long time to get done, and I had to trim the edges because they were so crusty. I completely cooled the whitechocolate mixture for the frosting, and worked fine except it was too thick when I was making it. i did use powdered sugar so it wouldn't get grainy. I felt like there was way too much butter for the amount of sugar. Since it was so thick I added a little water, and a little more sugar. I covered it and went to work, when I got back it was too thick to spread. so I added a little more water and mixed it up- looked good, then it started to seperate. I added alittle more sugar, looked good. then it started to seperate. I finally fixed it by adding a ton of sugar and mixing it really good. it seemed to stay together. i cut the cake in half, put a layer of the frosting and a layer of raspberry jam in the middle and then frosted the whole thing. It was for a baby shower the next day. I was soo nervous that it wasn't going to taste good but everyone liked it- someone even asked for the recipe. But i wouldn't give it to her because it was such a pain to make. even if everything worked smoothly there are still takes a really long time. I would not make it again.

Reviewed On: Feb. 10, 2009

My famiy has been making these for years- they never last long. we have also made these with chunks of cheddar or pepperjack cheese instead of the pickle. They all taste great.

Reviewed On: Nov. 29, 2007

This recipe was great, although I thought it could have used a little salt. I also added about half of the juice from the corn so it was very nice and moist. Delicious- definately will be made regularily.

Reviewed On: Oct. 11, 2007