Thanks to the other reviews, I used an 8 inch square pan. It baked for the same time specified in the recipe, 30 minutes, and turned out perfect and delicious. I made it twice in one day! I had large home grown oranges which produced a lot of juice, so I poured the juice from one right into the batter. I whisked a small amount of powdered sugar into the remaining orange juice before poking holes in the cake and spooning the juice over. Spoon a little at a time and you can tell when the cake is saturated. No mushiness at all. It tasted the best while still slightly warm but was fine the next day too.

Reviewed On: Dec. 29, 2008

I love buckwheat pancakes but they are deemed too dense and healthy-tasting by the kids and husband. By using whole wheat flour, the taste and texture of these pancakes was pleasantly similar to buckwheat but fluffy enough to please the rest of the family! How great is that! I will definitely make again.

Reviewed On: Nov. 30, 2008

Since there is no crust it is more like a mousse but it is delicious. Layer it like a parfait with crushed lowfat graham crackers for that crust "fix."

Reviewed On: Feb. 16, 2004