I've gone for a Snicker's effect, chocolate and caramel topping, and chopped peanuts. Have also added chopped toffee bits, and once, even mixed peanut butter in with the chocolate topping. Put the ice cream bars back into the freezer as you unwrap them. Have everything else ready to go, then just pull the ice cream bars out and assemble. Store it in the freezer until just before serving. It's very forgiving (and plus, my co-workers will eat anything, not caring if the topping is a little runny, it's a little too frozen, too chewy, etc.)

Here is what the author of this recipe -- Diane Rossen Worthington, The California Cook cookbook -- wrote about why she developed the recipe the way she did. "I have tried at least 10 different lemon cakes in search of one that would satisfy my personal preference for a clean lemon flavor, a fine crumb, moist texture and ease of preparation. Most recipes called for lemon juice in the cake, which seems to cause textural problems. I finally experimented with lemon extract in the cake and fresh lemon juice for the glaze, with an outstanding result, bursting with flavor." The author goes on to say that she likes the way the cake freezes, and always keeps one on hand in the freezer for last-minute emergencies. I guess one could always make the recipe following it as the author developed it, and then make a duplicate at the same time, using only lemon juice and see what you think the difference is in taste, texture, etc.

I think I am going to try 1/4 tsp almond extract with the vanilla next time. If you add just a little almond extract so that you aren't sure if it is in the recipe or not, it will make cakes taste richer. I am making it again for my sister's birthday in a week. I sent her home with a sample after Thanksgiving dinner. She likes it too and suggested that for her birthday cake. Three years ago, she mentioned to me that she had not had a cake for her birthday since she left home in 1960. I was astounded, but I know her husband does not eat sweets, so I should have investigated. So now I bake a cake and bring it along when we celebrate her birthday with a girls' lunch out and gifts.

i agree about the "new and improved" houzz sooz -- grrrr. It is on the WFD #361. "I'd much more appreciate someone making the recipe as stated and posting a review, and then perhaps in their review, they can suggest that the next time they make it, they'll use this or that or adjust ingredients. The changes bore very little resemblance to the original recipe as written! (shaking my head)" I so agree with this, but as I'm typing this response, I realize I'm guilty and I'll charge myself. HA! The one thing that I do kind of like with some of these sites is that they have started to delineate "I made it", "most helpful (positive or critical) review". That's what I looked at. Like this (my bold): "Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 full bars of Ghiradelli Bittersweet Chocolate (8 oz. total) and skip the cocoa powder completely (ADD 8-10 min. cooking time). I still use the same amount of sugar. Using ALL chocolate bars gives this a silkier texutre not to mention a stronger chocolate flavor. 4 stars as written, 5+ stars for slight alteration. Serve with fresh sliced strawberries or raspberries and a dusting of powdered sugar for a dessert made for company." So between Annie's rec, my having extra chocolate and some of the positive/critical reviews I ended up close to Idiot Cake:) I agree with you though that it does takes a lot more research to find reliable information/or you're specifically looking for. CathyinSWPA