This was a great cake! I did make a lot of changes though, not many were necessary, just a matter of I didnt have the right ingredients. I used 3 cups self-rising flour instead of all-purpose and omitted the baking power. Self rising flour contains 1 1/2 tsps baking powder and 1/2 tsp salt per cup, so I also thought about omitting an egg.....and it worked! I only had 2 eggs on hand so I splashed sommore milk in there. I used another tsp of butter with the shortening that I added only to the crumbs. I also added a little cinomman/ sugar mixture to the crumb and a little less to the cake. I only added enough for a hint of flavor to tie it all together, do not make cinomman the main flavor. Overall, great and easy.

Reviewed On: Jun. 29, 2010

This by far was the easiest fudge I have ever made. A while ago I bought fudge "kits" which gave you all the ingredients needed, cost $10, and told you how to make it. This fudge was easier to make and tasted better. I used mini semisweet chocolate chips for 12 oz of the chocolate and 4 oz of milk chocolate chips. I did not use the walnuts and did everything else like the recipe said. I literally measured, dumped, melted, refridgerated. My chocolate only took 1 minute to melt; I checked it to stir it and it was melted without me having to stir it much. Again, it tasted great but the fudge was a little to thin(heightwise) for me. Maybe next time Ill use a 6 inch dish. Great recipe!

Reviewed On: Jun. 15, 2010

This was decent filling. I used everything the recipe said, but omitted the almonds and substituted the almond extract and water. The filling was very runny (I did not read the comments enough to learn to drain it.) but after a bit more sugar and refridgerating it for a while I got it to work. It tastes good, a bit TOO almondy for my taste, but not like a cannoli. I suggest you try it yourself

Reviewed On: Jun. 12, 2010