This was delicious. I made it into 4 layers (cream cheese, tomatoes, cream cheese, pesto). In between layering, I put the it in the freezer for a few minutes to make it easier to spread. I also used an angled icing spatula, which definitely helped get clean layers. I put it in a 9" cake pan (I wanted it to be square, since I was using a square platter to serve) and I didn't have any problems removing it with the plastic wrap. I also only used 1/2 cup butter, which was plenty. Try to make it a day ahead of time, as it really does get better after chilling for awhile (trust me, we had leftovers and ate for a few days!). I will definitely make this again.

Reviewed On: Dec. 12, 2010

Mmmmmm, this was so good. I made the following changes: used homemade veggie broth instead of chicken broth, 2 tsp curry powder, and golden raisins. Also, I only added about 2/3 can of chick peas, as I thought it was too much. This was plenty filling for our main dish (we had it with a salad). It will definitely be added to our rotation!

Reviewed On: Nov. 29, 2010

This recipe is delicious. I recently made it for a red velvet cake for a coworker's birthday, and it has now been requested for all future birthday cakes. I just made it again today, and it came out perfect again. I didn't make any changes, but I did chill the mixing bowl for a few minutes before whipping the cream.

Reviewed On: Sep. 20, 2009