I loved this. I did increase the sugar since I like a sweeter sauce, and I increased the oregano and basil a lot. I make this in huge batches and keep it in the refrigerator for spaghetti, pizza, and on heavily toasted, thick slices of homemade whole wheat bread, with Parmesan cheese sprinkled on top--that's our favorite.

Reviewed On: Jun. 9, 2009

Oh, this was good. Really easy, too! As another person recommended, I cut the sugar and the cream cheese approximately in half. It is very rich.

Reviewed On: Oct. 16, 2008

This cake was pretty good. A very pretty color. When I saw no salt on the list of ingredients, I assumed that something in the gelatin took care of that. But after tasting the cake, I think it would benefit from a little added salt.

Reviewed On: Oct. 2, 2008