I tweaked this recipe a bit to make it my own. I have a friend that loves mint, so we used mint chocolate chip ice cream bars, a mint hot fudge topping, and chopped up 3 Musketeers Mints to go on the top. It wound up good, but very intense! The frosting was a bit much, as some people commented that they felt like they had just brushed their teeth. Next time, I'll do it with only some of the mint components, but not all.

Reviewed On: Aug. 5, 2009

I followed others recommendations and went with four cups of rhubarb, which definitely was a good choice. Also, instead of just serving the vanilla icing with the cake, I poured it over the cake and let it soak entirely into it. Doing this gave it a really sweet bottom, a tart top, and the whole consistency was like a muffin loaf. It was a big hit with everyone here.

Reviewed On: Aug. 5, 2009

Excellent. My first shot at something this complicated, but was able to do it pretty much with ease. The only thing that was tough for me as a beginning baker was trying to get the cream to whip correctly (I don't think I whipped it long enough) and then get it on the cake effectively. I'll definitely try this again; but even with my own blunders it was still delicious!

Reviewed On: Jun. 22, 2009