Mary Frances Recipe Reviews (Pg. 1) - Allrecipes.com (18240727)

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Easiest, Most Delicious Meringue Buttercream

Reviewed: Jan. 1, 2013
Thankfully, I tried this recipe on an occasion when there were other desserts. I read all the reviews and used some of the hints. I wanted to use only two cups of butter because three seemed like so much, but I bought three just in case. Sort of glad I did because, after two cups, I had the soupy mess others have mentioned. I added the third cup and comtinued beating, It did look like it was starting to separate but, then, suddenly, turned into a thick, smooth, fluffy and beautiful frosting. The only problem?: it tasted like butter. It was very greasy and tasted like eating whipped butter. I put it on the cake anyway and got no compliments. I didn't get to see how many people ate the cake and discarded the frosting. I refrigerated some of the leftover frosting (the recipe makes a lot!) and we used some of it tonight, instead of butter, on cornbread. Really too bad because it looked so beautiful on the cake.
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Strawberry Upside Down Cake

Reviewed: Aug. 4, 2012
This recipe would make an interesting science project if you can explain the science involved in the marshmallows and strawberries passing by each other as they pass through the baking cake and all three end up unchanged by the others. Amazing! If I were to ever make this cake again, I would definitely use 3 oz of jello instead of 6. My strawberry topping (made with three cups sliced fresh strawberries) is a sticky, jellowy mess. You can't taste the strawberries. The marshmallows are good but remain in your mouth for chewing after the cake and strawberries have already been swallowed. The cake itself came out well in spite of all the activity while it was baking. I was hoping for something unique, but this cake doesn't do it. I had to bake longer than box instructions called for, which is why the strawberries were overcooked and the marshmallows are so chewy.
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