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Reviewed: Jan. 25, 2008

We just got done making this cake. Yes, the frosting is too runny. We noticed that after we had added 2 cups of powdered sugar, it was the ideal consistency, but adding the additional 2 cups of sugar is what made is loosen up. My recommendation is to add LESS sugar (only 2 out of the 4 cups).

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Reviewer:

dfeltman


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Reviewed: Sep. 20, 2007

I made this cake for a friend that loves Amaretto and it was a "WOW" reaction. I took the advice of others and did not do this filling recipe. I could not find Solo apricot. So, I cut up 3 bags of dried apricots, soaked them in water for 20 minutes and cooked them until tender. I processed them with 3/4 c. of sugar and 2/3 c. of amaretto. It was great and enough for 3 layers. I also added 2 teas. of almond extract to the cake batter. My icing was too thin even with adding lots more sugar. Next time, I will use 12 oz. of cream cheese. I covered the cake with toasted, sliced almonds. I would make this again.

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Reviewer:

Irene in GA

	Cooking Level: Expert Living In: Columbus, Georgia, USA
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Reviewed: Apr. 8, 2007

I have been making this recipe for over four years, and here are my suggestions and/or recipe changes: 1) Substitute three cans of Solo apricot filling for the apricots (will make layer filling much thicker and tastier) 2) For cake mix, use Duncan Hines Butter Golden cake 3) Add two to three tablespoons of pure almond extract Enjoy!

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Reviewer:

KARENMC8


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Reviewed: Jun. 6, 2005

I made this cake for my sister's birthday and everyone loved it! I did make a few changes though. I used Chambord (raspberry liqueur) instead of Amaretto, substituted canned raspberries for apricots, added some raspberry fruit spread to the filling to give it a thicker consistency, and topped the icing with some fresh raspberries. It was so delicious. Only thing I will do differently next time is cut the icing measurements in half- it made way too much icing for one cake!

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Reviewer:

CHRISTYCOOKIE


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Reviewed: Feb. 16, 2005

My friends went nuts over this delicious cake. I will definately make this one again!

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Reviewer:

DCSBROKER


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Reviewed: Dec. 16, 2004

I thought the cake was too strong at first. Then I put the leftovers in the refrigerator and the next day the cake tasted great! Next time I'll refrigerate the cake overnight before serving.

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Reviewer:

NCHIANCONE

	Cooking Level: Expert Home Town: Willoughby, Ohio, USA Living In: Orlando, Florida, USA
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Reviewed: Jan. 5, 2004

Wonderful and very easy to make.

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Reviewer:

WILDROSE1974


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Reviewed: Sep. 8, 2003

I'm sorry to say I found this recipe disappointing. It didn't have the rich Amaretto flavor I was hoping for. I DID, however, love the apricot/Amaretto puree, and will use that again with a different cake.

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Reviewer:

kweb4

	Living In: Seattle, Washington, USA
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Reviewed: Feb. 7, 2003

This cake was delicious, but after reading the reviews I changed some of the recipe. I doubled the apricots and used less Amaretto which wasn't necessary, the extra apricots could handle the Amaretto. I would also put some frosting on the layers with the apricots or use less powdered sugar because it was alot of icing.

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Reviewer:

SHLOWRY

	Cooking Level: Expert
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Reviewed: Feb. 7, 2003

This cake tasted pretty good, but if I make it again I will make a change. The recipe states blending the amaretto and the apricots until smooth then spread filling on cake. Well, my filling didn't spread.. it poured. It was like orange water. I wasn't sure about this, but went ahead and finsihed recipe. The cake tasted good, but for me and my guests...the filling had a little too much amaretto bite. I think, next time, I will use 2 cans of apricots and maybe 1/3 cup of amaretto in the filling. This isn't a cake that would appeal to little kids.

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Reviewer:

LindaT

	Cooking Level: Expert Living In: San Jose, California, USA
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Reviewed: Sep. 30, 2002

this cake is very delicious indeed. the only downside to this cake it that it is somewhat of a costly cake to make. but all in all, it is very delicious. more of an adult type of cake.

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Reviewer:

RJWILLIAMS


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