i've made this cake several times and it's been a hit each time! i've actually been able to prove to my family that i can bake using this recipe :-) one adjustment though, i usually put equal amounts of baking soda & baking powder (2tsp) of each. other than that this recipe is PERFECT!

Reviewed On: Dec. 4, 2008

i tried this and used the suggestions from one reviewer about using more baking soda & baking powder. I think they came out OK, but since i'm not big on baking i'm sure they could've been better. the dough was really really sticky and i don't think messing with a lot of extra flour is worth it just to roll the dough out and cut perfectly shaped biscuits.

Reviewed On: Oct. 26, 2007

I love this recipe! I've made it many times, and each time its been a hit. This recipe can be easily altered to fit your taste. I usually add corn and 1/2 an onion. Also I have yet to find filo powder, but it comes out great anyway. For a little more heat I add 1 tsp crushed red pepper. Its helpful to use a stock pot if you're making 6+ servings (I had to use 2 stew pots before). And instead of cooking a whole chicken I use boneless chicken breasts & use kitchen shears to cut into pieces. If you have time make this 1 day ahead to let the spices really come out :-)For those who may be curious the gumbo freezes well.

Reviewed On: May 6, 2007