Reviewed: May 16, 2009

Couldn't resist. I just gained 20 lbs by reading the ingredients. Hugs & Love to the designer. BJ

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Reviewer:

Beverly Jane

Cooking Level: Expert

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Reviewed: Feb. 4, 2006

Rich and Yummy... And if you use the Spring Form Pan as directed it unmolds easily.

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Reviewer:

Wurgler

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 21, 2005

fairly simple to make, but looks fancy and elegant. i thought the proportions for whipped cream made more than the cake couls hold, so it could be cut back some--or just top with cool whip if in a hurry. i substitued rum for vanilla in the whipped cream for a touch more of that flavor. i'll definately be using this one again and soon!

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Reviewer:

jared

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Reviewed: Jun. 25, 2004

Holly, I finally found your recipe again!! I made this a few weeks ago and it was fantastic!! The only thing, I could not get the cake to come out even after I cut around the edges so I left it as it was since it was already in a glass dish!! LOVED THIS!!!!!!! Thanks.

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