This glaze is really surprisingly good! I hate conf.sugar icing for the most part..b/c they all taste like wet, flavored conf.sugar..yuck. But found myself in a pinch and needed a topping for a choc bunt cake. I used 3 lg. T of cocoa pwd. and 2 T. butter and a little more than 4 T. milk (just to the consistency you want) and 1/2 t. van. And if this glaze didn't taste just like melted milk chocolate! ...and a plus: it looks great on a dark cake. Thanks for this recipe.

Reviewed On: Feb. 16, 2010

OH MY! This is wonderful and so full of flavor..it's actually hard to describe how good it is. I followed the recipe except where noted. In the meatballs I used 1 1/2 C (dry) Stove Top Stuffing mix (chicken)... I mashed the dry stuffing a little smaller by putting it in a zip lock baggie and using a rolling pin over it a few times, then placed stuffing in a bowl with about 1/3 to 1/2 C of water, fluffed and let it soften, then added it to the meat mixture. When it came to the sugar..I was really leery of adding it but so glad I did. Don't worry it does not make the meatballs sweet like you might think. I made 25 meatballs and baked them for about 30 mins., turning 1/2 way thru. The sauce is out-of-this-world-crazy-good...I doubled it and added a small bag of frozen stir-fry veggies (that were 1/2 way cooked in micro.) and then poured all over the meatballs in a 5 quart crockpot and let simmer on low (about 2 hours or so) and the flavors blended beautifully. Served over medium grained rice this dish tastes like an up-scale restaurant meal. Fantastic! Thanks for this recipe Lana. :)

Reviewed On: Jan. 14, 2010

Ok, I made this cake exactly as stated...it was almost too sour to eat but it had wonderful flavor..I KNOW..doesn't make sense but it's true. That is why I'm giving this 5 stars...because with a little tweaking, this cake is fantastic! If you love, and I mean, LOVE lemon..this cake is for you. Here's what I changed...made cake as stated plus 1TBS of zest. Made the lemon syrup with real lemons and decreased the amount to 1/3 cup and conf. sugar to 2C (heated in microwave). I made a 2 layer cake (poking holes in cakes with a fork) and divided the syrup between them (leaving them in their pans for about an hour after soaking) Then frosted with a cream cheese frosting which was lightly flavored with 1TBS of zest and 1-2TBS of real lemon juice (to taste) and refrig. overnight. WOW... Absolutely our only lemon cake from now on. Delicious!

Reviewed On: Jan. 12, 2010