This cake has a fantastic flavor. It is moist, citrus-y and the flavors mix beautifully. I make it with fat free sour cream, egg substitute and add approx. 1/2 teaspoon of either lemon zest or orange peel to the icing. I agree with the other reviewer- this cake does not work well as a layer cake as the whole thing slides off the layer of mandarin oranges (4 stars). It also does not keep well, so it's best to be eaten the day it is made. Alternately, I have made this as a sheet cake and as individual cupcakes (single layer only) and found it was a big hit (5 stars!). I recommend decreasing the amount of Cool Whip and increasing the sour cream to get the icing to the consistency that appeals to your palate. Yum!

Reviewed On: Jul. 1, 2009

Great flavor, easy to make. We dramatically cut back on both the olive oil and the basalmic vinegar (season to taste) and used fat-free crumbled feta cheese and found it tasted just as good. Great served cold or hot. Large portions. Can substitute broccoli for asparagus depending on what's in season.

Reviewed On: Jul. 1, 2009

Pretty good. Picked up the lime flavoring nicely.

Reviewed On: Jul. 1, 2009