I thought the recipe was great, but also added more milk so that it would flow through a funnel. Although some people suggested using a large measuring cup or squeeze bottle, the funnel is what gives the cakes their inconsistent bumpy texture. That's what makes it a true funnel cake ... some parts are crispier other parts doughy. Yum!

Reviewed On: Aug. 19, 2006

I have made this twice and both times it was a hit (first with my in-laws and second with our family ... both my 5 and 7 year old enjoyed it). I also used fresh herbs for the rub. I think the sauce really makes the dish.

Reviewed On: Feb. 14, 2006