I am really surprised at all the high ratings, which is why I made this cake, plus white cake is my favorite. First,this cake is way too sweet; I mean sickening sweet. Also, way too much almond extract (almond flavor). I may have liked vanilla extract better. Third, the amount of powered sugar (4.5 cups) is way off...you'll need either more butter/milk or less powered sugar. As is, I had to add more milk.butter to the frosting and found I had way too much frosting. For others, cut back on the powdered sugar (3.5 should be plenty). It's the frosting that makes this way too sweet.

Reviewed On: Feb. 7, 2012

I'm sure this is good, it should be. Let's see...9 inch pan, 8 servings; 1 piece, (that is pretty small) and a whopping 600 calories and 30 grams of fat!! No thanks. I am so glad Allrecipes supplies the Nutritional Information.

Reviewed On: Nov. 16, 2011

I made this dish for a group of H.S. Soccer players (pre-game pasta dinner). I wanted something different from the usual spaghetti dishes! It was a huge hit! I made just a couple small changes...used 6 oz of cream cheese, subbed a packet of Taco seasoning for the salt & chili powder, no butter. Made extra shells in case some shells split (that was smart of me). Like other reviewers suggested, I put about a 1/4 cup of the taco sauce on the bottom of the dish, then added the stuffed shells and the rest sauce on top. Covered with foil and refrigerated overnight. Before baking, I removed the foil and added approx 1 cup salsa...about a tablespoon on top of each shell. Put the foil back on and popped into the oven. I had to allow and extra 15-20 minute cooking time since the dish was cold. Then I removed foil, & followed the rest of instructions. This dish is going to the next potluck dinner!!

Reviewed On: Oct. 3, 2011