It's my own fault for assaulting the recipe the way I did - my husband teases me that I can't leave a recipe alone! The cake fell apart, and the filling was a bit runny. I actually skipped the icing, because I had extra filling, and I saw the recipes were similar. It was 11 pm and i was cutting some corners. I also think if I'd let it cool properly, it might have stayed together better. The cake was in a mini-loaf pan (I cut the recipe down so small that I was starting with 1/8 cup of butter). I also didn't use KAF flour, because I've never seen it around here in Canada, the flour I used is a stoneground whole white flour with added wheat germ, that acts similar to a whole wheat pastry flour. I also subbed the egg for more plain yogurt so I didn't have to crack an egg just to use a tablespoon of it. For the filling, I used all-butter, and I was using a hand-blender to mix it, so it didn't whip up like I thought it might, so it was runny, and still warm when I plopped it on the broken cake. The bit of cake that was left I put in the fridge, hoping that an overnight chill would solidify it some. All in all, I best if I actually followed your recipe it would have been much better! Holy mackerel... I guess you did change the recipe a bit, eh? You know, when cake falls apart, you can ALWAYS make trifle - just whip up some instant pudding and combine with the cumbled cake. It takes each to new and much more interesting heights! Thanks for checking back, Pam - PJH

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