This recipe had a great taste. I have used it twice to ice cookies. You must follow the directions explicitly. One time I made the icing it did not get as hard as the previous time. Follow teh directions and you will not be disapointed. Everyone commented on how good the icing was. And how shiny too!

Reviewed On: Jul. 25, 2007

I am rating the cream sauce. I did not follow the recipe for the scallops. The cream sauce was EXCELLENT! I would describe it as a sweet hollondaise sauce. It was so good. I did not alter the recipe at all. I even used the left over sauce the next day on some chicken. It was soooooooooo good. You must try this! The next day after being refrigerated the sauce was a bit thivker! Yum-yum! I HIGHLY recommend!

Reviewed On: Jul. 25, 2007

I made this recipe and EVERYONE loved it. I think that I gave out the recipes to 6 or 7 people that day. Just as previously commented you MUST cream the shortening, margarine and sugar at least 10-12 minutes and do not leave out the flour and milk either. Once you spread it on the cake, refrigerate it for about an hour then spread the icing. I did not make the icing from the recipe. To save time and dishes, I used duncan hines classic chocolate icing. It was perfect. I will make again. Next time I might try to make it a layer cake. But this was wonderful as is.

Reviewed On: Feb. 1, 2007