I made this cake with the modifications suggested (oil, more sugar, more cocoa). I found it to be very dry and somewhat bland. Confession 1 - although I'm from the south where Red Velvet Cake rules - I had never actually eaten it before. I made it for my brother because he says it is his favorite. I thought the flavor was OK but not great. He said it was good "but". It seemed a little off but I'm really not sure what it SHOULD taste like. Confession 2 - He is diabetic so I substituted Splenda for sugar. I increased the Splenda to 2 cups as suggested for the sugar. I think I'll try it again at 1 1/2 cups to see if that makes a difference. Sometimes Splenda, in large doses, can leave a chemical flavor/aftertaste. I know it shouldn't in baking but I'll try anyway. The cake was also very flat and dense. I'm an experienced baker so I'm wondering if it had to do with the Splenda. This was my first try at a Splenda cake so I'm not sure. The icing was really good and it worked great using Splenda.

Reviewed On: Dec. 9, 2010

I made this according to directions and found the soup to be a little lacking in flavor. I think part of the problem was the cantaloupe was not ripe enough. To enhance the flavor and thicken the soup, I added some mango, a bit more lime juice (maybe 1/2 a tablespoon), about 1/4 teaspoon more cinnamon, a pinch of salt, white pepper, and a drizzle of honey. Along with the mint leaves, which I would not consider optional, the soup is very good. It's great for a summer lunch.

Reviewed On: Apr. 27, 2009

With the exception of using fresh dill instead of dried, I made the spread exactly as written. It is wonderfully creamy and delicious. I used it on cocktail pumpernickel bread and added smoked salmon slices. Along with cantaloupe soup, it makes a satisfying yet light summer lunch.

Reviewed On: Apr. 27, 2009