Without question, the negative reviews for this recipe can be explained by people not being familiar with the techniques that are used. I subtracted a star because this *is* a more complicated project than a box cake mix, and additional instructions would probably have been helpful. Things that are important to know about this recipe: 1) the vinegar-baking soda mixture is what makes it rise. This is a delicate leavening method because it does not last long. Get the vinegar mixture into the batter quickly and gently and get it in the oven FAST, or you will have a heavy cake. 2) Cakes from scratch have to be timed carefully in the oven because they're not "failproof" like box mixes. Start checking it with a toothpick 10 minutes before the given time and after that every 3 to 5 minutes until the toothpick comes out mostly clean. 3) The flour paste for the frosting must be cooked until it forms a mound that stays in the middle of the pan, and it must be cooled to room temperature but never chilled. The butter and sugar must be beaten for at least 10 minutes before adding the flour paste, to eliminate sugar grit. 4) You must frost a COMPLETELY cool cake; beating warm frosting or frosting a warm cake will produce a runny, oily frosting. Follow these instructions and the recipe *will* turn out. It is a good recipe with no errors.

Reviewed On: Oct. 18, 2009

This is excellent frosting, the best I've ever tasted. My husband dislikes all frostings and he said it was "melted heaven". The reviewers who have given it low ratings undoubtedly had trouble with the technique and timing, which is not a fault of the recipe. Cook the flour mixture till it forms a mound that stays in the middle of the pan; cool it to room temperature; and beat the butter and sugar for at least 10 minutes before adding the flour paste. The recipe will succeed.

Reviewed On: Oct. 18, 2009

Oh dear. With the suggestion to halve the butter-sugar-honey coating, this granola turns out delicious, but as written I'm afraid it's nearly inedible. Far too sweet, more like an oat brittle candy than a granola. One thing I never did have trouble with was sogginess. You really do need the full 5 minutes and it really does need to be over medium heat at least. If you skip this step you will have soggy granola, because its purpose is to raise the temperatures of the butter and sugars, changing them into candy. I like to use virgin coconut oil instead of vegetable oil, and add unsweetened dried coconut and a lot of flaxseed meal. Add the flaxseed meal at the end of cooking, just before you spread the granola out to cool, so the flax oils aren't damaged by the heat. Poppy seeds are nice too.

Reviewed On: Oct. 4, 2009