Made this frosting to go on Creamy Coconut Cake (this site) - delicious. I left out the salt, and used two cups of whipped cream. I used my Kitchenaid mixer and whipped the cream first (stiff). Placed the whipped cream in another bowl, then I put the cream cheese (room temperature), sugar and vanilla in the mixer (left out the salt). I mixed this till light and fluffy. Then removing the bowl from the mixer, I folded the whipped cream in by hand with a spatular, in about three additions, till it was completely incorporated. It is delicious. What impressed me so much is that after three days in the frig., the icing had not deflated at all. Still looks very fresh. Doesn't have a strong cream cheese taste either. Very good. Will make for other cakes and cupcakes. Just keep refrigerated after you make it. Thanks Allrecipes and Tom.

Reviewed On: Jul. 13, 2011

This cake was super delicious. I used 3 very ripe bananas and 1 cup of chopped walnuts. Also I glazed it with a lemon and powder sugar glaze. Everyone thought it was a winner. Gone in a day! Very easy with the cake mix. Highly recommend. I cooked this cake in a bundt cake pan and had to cook for 1 hour at 350.

Reviewed On: May 9, 2011

Made this last night. We thought it was delicious! I added an extra cup of blueberries because we have tons. I also used an extra tablespoon of sugar. I used my Kitchenaid mixer to make the batter. After I made it, I carefully placed in in the corner of a 1 gallon ziplock bag. Then clipped off the corner and "piped" the batter on top. This was a very easy way to get the batter evenly spread on top. Great recipe. Will make again, but would like to reduce the butter in the batter to reduce the calories. Give it a try.

Reviewed On: Jul. 15, 2010