This is getting 2 stars because the part I was able to salvage tasted good. The amount of oil is definitely off. I cut it back to 1 cup and wondered if I was going to have a mess on my hands. The answer to that was YES. It overflowed from the pans, never cooked in the middle and got crunchy on the top. (Although that crunchy part was pretty good.) If I had followed my instincts, I would have added more flour and a touch more baking soda OR used much less oil. I can't believe that the submitter of this recipe is using it as written and not having the same trouble.

Reviewed On: Jul. 3, 2008

I made this for my husband's birthday brunch and everyone loved it. I wouldn't change a thing!

Reviewed On: Aug. 21, 2006

This was extremely easy to make and definitely yummy. I whipped it a little longer than I would for regular whipped cream and found that this made it easier to put on the cake. It kept very well through the next day when we finished the cake. (Obviously, keep it refrigerated when not serving!) We typically eat pie, but with this frosting we may well see more cakes! I now want to try it with orange juice and limeade concentrate.

Reviewed On: Jun. 4, 2004