I had some leftover applesauce that I wanted to use in a pudding cake like this and couldn't find an apple sauce pudding cake, so I added about 3/4 cup applesauce to the cake batter along with 1 tsp cinnamon and a dash of nutmeg and cloves plus added a little cinnamon to the brown suger mixture and used boiling water. It baked up light and moist, not biscuit-like at all, with a lovely sauce that didn't taste too sweet at all.

Reviewed On: Jul. 31, 2011

I have made this cake twice in two weeks and have to do another for next weekend cause someone else wants it for thier birthday too! I use all butter instead of the shortening, and 5 eggs. I also found that dropping the temperature to 300 degrees for the last ten minutes or so of cooking lets the inside finish cooking without the outside getting too dark. I just use two 9 " cake pans and plit them to make it four layers instead of three. I keep the creamcheese amount in the icing the same but add more icing sugar thinned to the right consistency with milk. till I get an amount that I thiink will work for all 4 layers. Also an easy way to get the nuts on the sides is to just ice the sides first, the roll the cake through a try of nuts, instead or trying to press them on.

Reviewed On: Feb. 20, 2011

I thought these were really good muffins. After reading prior reviews I too thought 450 was too high so I baked them at 425. Seemed perfect and muffins rose nicely and were cooked inside at the same time as outside. I filled the muffin cups about 3/4 full and it made exactly the right amount of muffins as stated.

Reviewed On: Feb. 11, 2011