This cake came out really great! Of course, added my own touch. 1/2 the flour was whole wheat, 1/2 the sugar was splenda and I used 3 cups of bananas. I also didn't have buttermilk so I substituted 1 1/2 cups of regular milk with 1T of white vinegar added to sour it. That is an old trick my grandma taught me. I only used 1/2 of the butter called for in the frosting and 1/3 of the sugar was splenda again. I know it would have been perfect without the changes, but they made it perfect for me:-) Thanks for a great recipe!

Reviewed On: Nov. 2, 2009

This was very good, but next time I will take the time to cube the pork roast, it fell apart into strings. No one seemed to care, but I think it would look more appealing with chunks than strings. I still gave it 5 stars because it was remarkable, and I followed the recipe to the letter.

Reviewed On: Nov. 10, 2008

I get raves and raves whenever I make this recipe. I do improvise it a little.... 1 cup sour cream and 1 1/2 tsp vanilla. I also put pecans in the crust when I want to add a special touch. Tonight I am using it to make mini cheesecakes with my muffin pan and muffin cups.

Reviewed On: Dec. 16, 2007