Jacquie D

Very good starter recipe, but I took off a star as it needed more water, and I followed the advice of others and swapped out 1 tbsp of water for oil. Let it rest for awhile, and it rolled out perfectly.

We all enjoyed it. I did add a small can of mild chilies to the ground beef and used black beans instead of chili beans based on what we had on hand. My son loves Mexican food, and he loved this. I will make it again. It's easy and non-fuss.

I tripled the recipe and made 4 loaves and 1 9x13 pan and each turned out great (I had a large zucchini and freeze the sliced cakes for lunches). I skipped the nuts and added raisons and chocolate chips and subbed half the oil for applesauce. Very moist and tasty. I'll make it again.

Simple and tasty. Made it as written and we all enjoyed it.

Easy and very tasty. I cooked it at a higher temperature to go with scallop potatoes, and it was still moist and delicious. Everyone enjoyed the glaze.

Fantastic - reading the words of warning in other reviews, I beat the cream cheese (not reduced fat), sugar and maple extract like crazy and then put the bowl and mixer end in the fridge to chill and mixed gelatin with water per pkg directions and waited for that to cool. I then beat the chilled cream cheese with the gelatin till mixed and slowly added the cream in a fine stream then beat till peaks formed. Wow, it turned out perfect and tastes delicious and easily covered my spice chiffon cake. I made a bit of buttercream for piping. I will use this for icing cakes as it isn't as sweet as buttercream and is light and delicious. I would not attempt to pipe anything with it though.