I made this cake for a family gathering for the first time and it was a big hit. I served the cream cheese frosting on the side since it wasn't even needed and left it optional. I used 1 egg and 2 eggs substitutes in addition to canola oil. I have made a lot of cakes from this site but this is now one of my favorites.

Reviewed On: Nov. 26, 2009

This was an excellent recipe but I felt that it was still missing something. Maybe a can of diced tomatoes. I used fat-free cottage cheese and blended it to take out the chunks. You could not taste the difference of using the fat-free compared to whole cottage cheese because of the rest of the flavors. I think it was much better this way than using Ricotta. I used extra-lean ground beef and rinsed off the extra grease after browning. I also added a pinch of nutmeg to the cottage cheese mix. I used the largest can of Prego traditional spaghetti sauce that I could find which was enough for a 9X13 pan. also followed other reviewers and soaked my no bake noodles in warm water for 30 minutes to get them to soften. I made mine about 8 hours before actually baking. It was liked by everyone. My 16 month-old had to pieces all to him self:)

Reviewed On: Aug. 20, 2009

This was my first attempt baking a cake with coco powder, as well as,zuchini. I will definitely be making it again. I have been craving chocolate since I needed to adapt a healthier lifestyle. I used canola oil and cut the amount in 1/2 by substituting unsweetned applesauce. 1 Large zucchini was exactly 3 grated cups. I drained the zucchini before folding it in to the batter. I also used a hand mixer to mix the ingredient. Baked mine an angel food cake pan for about 70 minutes. Frosted with the Chocolate Cheese Frosting from this site. It was a big hit and everyone loved it. I didn't tell my husband that zucchini was in it until after he said how good it was. He said it was the most moist cake he has ever had.

Reviewed On: Aug. 20, 2009