4 stars for the recipes AS IS. I think it could be a 5 star recipe if you use these modifications. 1. Like other people said, use whipping cream and whip your own...makes a difference. 2. I used white chocolate pudding instead of vanilla...deliciously rich tasting but also light feeling...good. 3. chill it after you ice whatever your icing, and it will be BEAUTIFUll.

Reviewed On: Sep. 26, 2008

this was a very moist and flavorful cake. I did make a few changes. I decided to make this cake when a relative gave me some jarred figs she had canned from her own tree, I patted them dry and chopped them up i ended up having almost two cups and decided to use it all. I also put 1 cup of sugar and 1/2 cup of brown sugar...seemed to add to flavor and moist factor. and for the frosting i made a cinnamon cream cheese frosting. overall this cake is delicious.

Reviewed On: Aug. 8, 2007

I love this recipe! It looks really nice for get togethers and it tastes great. I bought a rotesserie chicken and diced up the meet for a more succulent flavor. I also added a little parmasean cheese in the feeling and sprinkled some on the top. I thought it did fine at 28 minutes you want to make sure the inside isn't doey and i Kind of like it a little crisper on the outside, more pleasing to the pallet. I will make this again I think I will trying using sour cream instead as others suggested...more garlic too!

Reviewed On: Jan. 6, 2007