This is the best cake EVER! I wasted so much time on other online recipes, this was by far the best! I substituted a few things....used Splenda instead of sugar, Soy Milk instead of whole milk, and crisco (butter flavor) instead of butter. For the frosting I mixed, one box of vanilla sugar free pudding, enough soy milk for the consistancy I wanted, one teaspoon of vanilla and folded in sugar free cool whip. I also added some coconut per my husbands request. Iced the cake and put in fridge to set. Served Chilled, SO YUMMY!

Reviewed On: Nov. 26, 2007