This was really great. I served it over toast with a few changes. I used canned mushrooms and canned peas, being what I had on hand. Instead of heavy cream I used non-fat soy milk. The dish turned out wonderfully with our substitutions. We will make this again, Thank you.

Reviewed On: Dec. 2, 2008

This worked well with soymilk and non-dairy margarine. Yum!

Reviewed On: Jul. 25, 2007

My family really liked this cake. It is sooo good, very moist. But I did make a lot of changes. First we can't have dairy. So I used soymilk and added a teaspoon of apple cider vinegar to sour it. And of course non-dairy chocolate chips. I only used a little more than 3/4 cup in the cake itself and none on top. I also used only 1/3 cup coconut. Instead of eggs I used eggbeaters. One cup of butter was WAY to much so I used 4 TBSP + 3/4 cup of applesauce to make up for the rest of the lost butter. I completely left out the walnuts. I know what your thinking, this is a completely different cake, well yes but it still has the same feel as the original. I really enjoyed this cake and cant wait to make it again.

Reviewed On: Jul. 21, 2007