I just made this in my slow cooker and I'm very pleased :) I followed the recomendations of the other reviewers and added a dash of salt and a little vanilla, stirring it every half hour or so. I also went 50/50 with sugar and sweetener (I'm diabetic). It turned out quite nice, even though right now it's a bit too hot to eat - oh well, hasn't stopped me yet :P

Reviewed On: Oct. 6, 2009

Soooo good and surprisingly easy. Cake was moist and super satisfying. Baked in a greased and "floured" (I used cocoa) bundt cake pan for 45 mins and it came out perfect. For the frosting I melted semi-sweet chocolate with a little butter and drizzled it over the top then placed it in the fridge to cool. Fantstic cake, adding a picture :)

Reviewed On: Jun. 24, 2009

WOW! I made this cake for a friend of mine with celiac's disease (no gluten, no dairy) and he loved it, so did everyone else in the house! It was so incredibly easy to make, and the ingredients didn't cost me a fortune as can happen with specialty cooking. The consistency was comparable to cheesecake and I would recommend this recipe to any one who has issues with gluten, or is just looking for a cake that's a little better for you than average (finding a cake with this much protein is a rare feat!) good, good :)

Reviewed On: Apr. 28, 2009