I made this cake following one reviewer's suggestion of omitting cocoa, using white and brown sugar and adding lemon. It was DELICIOUS! Here's a hint for feeding it to your family: don't tell them what's NOT in it! When mine heard 'no eggs, no butter, no milk' their faces looked like I had said it had liver in it. Thanks for a great recipe.

Reviewed On: Jul. 22, 2008

Very delicious and enjoyed by everyone. I stretched the recipe, using 3 containers of non-fat lemon yogurt (6 oz size) and 1 container of lite whipped topping (8 oz). No one knew it was a "light" dessert! Thanks for the recipe.

Reviewed On: Jun. 16, 2008

Very delicious. I baked the squash because it's easier than peeling & cutting, plus the roasted flavor is nice. I sauteed the carrots with the onions, seasoned with salt and pepper. Chicken stock was what I had. I used my hand blender to break it down slightly (I like some lumps). After adding the baked squash it was very thick so I added evaporated skim milk (instead of cream). I also added about 1/4 tsp. of crushed thyme for a little savory taste. Thanks for the recipe!

Reviewed On: Nov. 25, 2007