This turned out great but I had to cook it over 60 minutes. I used vanilla yogurt because that's what I had. I would have added vanilla to the cake batter if I had used plain yogurt. Also, rather than jam, I used frozen raspberries and mashed them a bit (less sugar that way and saves my precious homemade jam for a more worthy use). Oh, and I skipped all the extra work with the foil and served it straight out of the 9x9 pan.

Reviewed On: Nov. 22, 2009

I added a little vanilla and would suggest using oj instead of water. Yum!

Reviewed On: Jun. 30, 2009

Forgot the butter but didn't miss it. Added fresh chives because I had it. Baked 400 degrees for about 25 minutes including briefly under the broiler to crisp bread crumbs. Keep thinking about what other recipes could be enhanced with this cream sauce. 4 year old and 2 year old enjoyed it too!

Reviewed On: Apr. 25, 2009