I thought this was very good. And a very good idea, too, having a generic sort of cake recipe like this. I halved the recipe and baked it in an 8-inch square pan. I did the spice cake and added 1 tsp each cinnamon and allspice. I used 2 eggs and 1/3 cup milk because I wanted it more eggy. I also just eyeballed the shortening, using what was left of my crisco. It was a bit more than 1/4 cup, I think. I used a bit more sugar, too, reading one of the reviews but that made it a touch too sweet. It baked up with a nice crumb, a light and tender cake. I wouldn't say it was dry, but I was hoping for a moister cake. I will definately use this again. Next time, I'm going to add some applesauce to the spice cake and I think that'll be perfect. Thanks for the recipe, it's a keeper for sure.

Reviewed On: Jul. 1, 2008

I've never made anything like this before, cooking eggs like that totally intimidates me. But it came out fabulous, even though I totally messed it up! I halved the recipe but then I got confused and used 2 egg whites anyway. I also didn't have any marshmallows so I used Fluff instead (I compensated by using a bit less sugar because the fluff is sweet). Then I misread about cooking and whipping it over rapidly boiling water, I just had it over simmering water. But even so, it came out very nice and fluffy, I was so surprised! And it wasn't too sweet, either. I absolutely loved it and it is perfect as a low-fat filling for a low-fat whoopie pie recipe that I've been working on. Thank you!

Reviewed On: Nov. 3, 2007

It DOES say pumpkin pie FILLING. Very good recipe, thanks. This is my best new Thanksgiving dessert.

Reviewed On: Nov. 13, 2006