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Whipped Cream Cream Cheese Frosting

Reviewed: Jan. 30, 2006
This is a very good recipe. I used powdered sugar instead of regular because I was concerned how it would hold up. I think next time I make it, I’ll cut down on the whipped cream so that more of the cream cheese flavor comes through.
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Cream Cake

Reviewed: Jan. 30, 2006
This is an excellent recipe. The texture is fine, and a little like a pound cake, though slightly lighter. I doubled it and used a 10 x 3" spring form pan. Based on other review recommendations, I also used more baking powder (1/4 teaspoon extra for the 9” pan recipe) and cut down on the salt (-1/4 teaspoon for the 9”). It turned out extremely well, and everyone loves it.
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4 users found this review helpful

Yogurt Cake

Reviewed: Aug. 19, 2005
I made this cake for a co-worker's birthday, and everyone loved it. Other flavors would work very well.
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6 users found this review helpful

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