My family loves this cake! My recipe calls for only 1/2 cup sugar and 1/2 cup oil, though. Also, my recipe's icing is 1 cup powdered sugar and the juice of one lemon. I sometimes almost double that, though. In case anyone is wondering, you don't actually taste the apricot flavor. That nectar just gives the cake incredible moisture. I like to make it a day or two in advance to let all the flavors and moisture get just right. YUM!

Reviewed On: Aug. 24, 2009

The flavor of this recipe is delicious, and I actually used strawberries instead of blueberries. I also didn't use all of my graham cracker crumbs. My main problem that I had with this recipe was that it was too creamy. It tasted more like frozen whipped cream with stuff stirred into it. If I ever make it again, I might use my favorite vanilla ice cream recipe and put half a package of the cheesecake pudding mix.

Reviewed On: Aug. 24, 2009