This is a fabulous recipe. I had oodles of the cream filling, so don't be stingy...spread it generously on all the layers. I also added about a teaspoon of nutmeg to the cake batter for just a little kick. Being that this is feb. and not exactly berry season, I used frozen berries. I used two 2cup bags of blackberry, raspberry, blueberry mix. Instead of putting it in the fridge after mixing it all together, I put it in a warm oven on 170 degrees to allow it to thaw and juice up. Worked great. I recieved raves, but next time I think I will add a little raspberry schnapps to the syrup part.
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