I absolutely love the flavor of this cake, however, it shrinks quite a bit... too much. I assume because of the jello. If anyone has an answer for me to prevent the shrinkage, please respond.

Reviewed On: Aug. 31, 2012

So yummy, like pure whipped cream. I used it on pumpkin cake. I used cream cheese that was not reduced fat. I used a little more sugar (to taste) and no almond extract, but a little more vanilla. After I whipped the cream cheese and sugar, etc, it was too warm, a little more than room temperature, so I put it in the frig for about 30 minutes or so, so that it was still soft but cold. I whipped it some more then added the 2 cups of very heavy cream and whipped it until stiff. Soooooo good! I think maybe those who have problems with the recipe are letting some part of the recipe get warm and the chemistry of the whole thing goes to soup. Just an educated guess. Hope this helps.

Reviewed On: Feb. 10, 2012

Very very very buttery. Go beyond room temp to cool before you put your butter in. Once in the mixer don't use a whisk attachment at all. The eggs may not stiffen up right away but will still be ready for the butter and vanilla and won't turn to soup because it starts out soupy. I thought it just was too buttery tasting, so I added 1/4 cup powdered sugar and a couple tablespoons of heavy cream and it helped. This recipe is used professionally by those who don't like shortening, however it really isn't perfect for the basic family get together with family members watching their cholesterol. If you really like butter then try an icing like the icing with the recipe; Red Velvet Cake I - You will be happier.

Reviewed On: Jan. 27, 2012