We loved this! i use oatmeal flour just because i prefer it. it makes fantastic muffins. i made a mistake on it the first time and put an extra 1/3 cup or so of sour cream. it was a gooey cake, but just delicious if you heated it and put ice cream on it. my husband likes the muffins with a bit of cream cheese. i only use 1 cup of the brown sugar in it, not too wild about sweet things. the oat flour is a great change and i can see this cake with italian plums or berries or any fruit! the juice from the fruit really make this moist. THANK YOU!

Reviewed On: Apr. 14, 2010

this is a recipe i have made for years, with one addition. i use two of the egg whites, whip them stiffly and fold them in to the custard mixture before adding the whipped cream. the custard is warm enough to cook the egg whites, and i use our homegrown eggs so the chance of salmonella is not a worry, or you can drop the eggs into boiling water for a second before you separate yolks from whites. it makes a less dense but just as rich mousse. i always use coffee instead of water and i use either kalua, vanilla or mint in the whipped cream.

Reviewed On: Feb. 11, 2010

i trade the amounts of butter and olive oil and added marinated artichoke hearts to the rest of the pizza toppings. i have been making this style of pizza for years, stuffing pita with a bit of cheese and using that is an excellent idea. i use my homemade (nutless basil pesto and sometimes leave the tomato out of it. you can vary this a lot.

Reviewed On: Sep. 22, 2009