This recipe is delicious just as followed. My daughter and her husband especially loved it and couldn't wait to have it again. I did add the extra yolk and 2-3 teaspoons of vanilla. I didn't add the food coloring and don't think you really need it. It is very important to temper your eggs with the hot milk to avoid a scrambled custard pie.

Reviewed On: Nov. 14, 2009

This dish is very good and the whole family loved it. I followed the recipe as given omitting the water chestnuts and pimentos since they weren't available at the time. I also sauteed the squash's and onions in a little olive oil rather than par boiling them. This is even better the next day. Definitely a keeper!

Reviewed On: Nov. 14, 2009

This cake is fantastic!!! I changed a few things, as other's had mentioned - I doubled the recipe, added 2 tsp's, of vanilla, baking soda instead of powder and I used a stick of regular salted butter and 1/2 Cup of oil. I baked it in a bundt pan for close to 60 minutes. It's very moist, flavorful and delicious. I will be making this a lot in the future.

Reviewed On: Oct. 18, 2009