Reviewed: Nov. 1, 2009

I think this would've been great, but reeeeally didn't want to use full fat butter AND shortening, so I used reduced-fat Blue Bonnet margarine. The end result; the frosting tasted right, but the texture was running and greasy-looking. Not appetizing, not that fluffy filling I was so excited about. Not even usable. Bummer! So, my advice is to definitely use full-fat butter/shortening if you make this.

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Reviewer:

Millie

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 4, 2007

These were so yummy. I couldn't stop eating them. The filling is excellent. I used chocolate cake instead.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2006

I made cupcakes and filled them with the cream filling. Then I made a buttercream icing flavored with banana extract. It was great!!

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Reviewer:

honeydew

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Reviewed: Jun. 23, 2003

Very good.My husband loved it.My kids enjoyed them as well.I am going to also try chocolate cake mix and see how that works.This is a yummy recipe.Thankyou

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