Best stuffing ever. I usually use 14 oz loaf of French bread instead of the cubed stuffing Also can't see where 4 cups of broth would be a good thing. I rarely go over two and it comes out perfect.

NOTE: "slightly custom" review: Nice, simple recipe which is why I chose it. And the good ratings, of course. I am basing my rating on quantity of ingredients. Could have used a half lb more meat) and at least 50 percent more cheese mixture. If doing this, I would 8 oz more tomato sauce as well. The dish came out moist (unlike other reviews) but the edges were very dry due to lack of coverage. I will note (as above, the custom aspect): I used lean ground turkey as it was all that was defrosted. I used fresh mushrooms instead of canned (just sauteed them first) and added chopped up three cloves of garlic. Lack of garlic seemed like an odd omission.

Loved this recipe. First time around I made a different frosting. Should have stuck with the one here - very rich, dense and fabulous. I like sweet, hence the 5 star rating. Cake was also very good. Very soupy as others have mentioned, before it goes in the oven. Don't worry about that - it will come out fine. But leave enough clearance room because this stuff rises. I made cupcakes the second time around. As noted, the batter rises, so if you are making cupcakes, only fill 3/4 of the way up. I filled about 4/5 of the way and got muffin tops. (and if you like muffin tops, well by all means fill up to 4/5th of the way up.)

Cake came out fine out of the oven - not hard to make as far as cheesecakes go. It was good.. but I wasn't wowed for some reason. Cookie crust overpowered the cheesecake, at least for me. And I really couldn't tell there was white chocolate in the mix. Tasted like regular old cheescake. If I make this again, I will probably use regular old graham cracker crust.

Custom version - rice, sour cream, mexi-blend fine shredded cheese (or regular cheddar), sliced jalapenos (from jar) + juice. Make some rice ( a few cups will do). Blend in small amount of jalapeno juice + sour cream until moist. Mix in chopped jalapenos to taste. Mix in cheese to taste. layer in glass baking tray mixture - layer of cheese - mixture - layer of cheese, top with cheese. Bake at 375 until brown on top. I am vague on the amounts because it really doesn't matter. This is an easy "eyeball" recipe.

Good stuff!!! I bought some uber hot ground mustard but was not necessary. Regular will do. For a larger crowd, you might want to consider multiples of this recipe.

Awesome recipe "as is". So good, in fact, that the husband asked I never make it again, as he will eat the whole thing. :) Since the recipe didn't clarify how thick to grate the carrots, I used the "fine" side on my grater. Carrots seemed to disappear into the cake after baking, which I preferred. I also omitted the nuts as I don't like them. Family and friends loved this cake!