Very tasty, indeed! Very similar to Chevy's version. You can get masa harina (corn flour) in the Hispanic section of any grocery store I've been to. I've made this recipe a few times, the last time I followed it exactly. The amount of sugar is necessary if you want this to be a sweet desert sort of thing. I think next time I'll cut the margarine in half, though-- it's really not necessary, and it'll be a lot healthier that way. It was slightly overcooked at 7 minutes 30% power, 4 minutes 100% power in my 1100 watt microwave. Next time I'm going to do 7 minutes 30% power, 3 minutes 100%-- I think that will turn out perfectly. Delicious recipe, thanks for posting, TheKirklands!

Reviewed On: Apr. 4, 2009

I'm feeling ambivalent about this recipe. The texture is delightful-- very moist, dense cake with a thin, gooey-ish layer. There was much less of the buttery topping than I was expecting (St. Louis style gooey butter cake has a thick gooey, buttery layer that is at least AS thick as the harder, cakier layer beneath). The FLAVOR was definitely lacking, in my opinion. Tastes like a very bland blondie (somewhat better with a cold glass of milk, but still not a stunner). I read all the reviews, and decided on the following changes: baked for 35 minutes (I pulled it out, but it was very jiggly in the middle, probably could have handled another 5 minutes), added heaping teasp. vanilla extract to cream cheese layer (due to lack of flavor issues- I should have listened), used Betty Crocker "Butter Recipe Chocolate" cake mix. As I said, it's not terrible, it'll probably get eaten eventually... but it's not all that good, and for the amount of fat in this recipe, it really should be fabulous!

Reviewed On: Jan. 30, 2008

Amazingly delicious! Love the tangy taste and lovely texture. I don't know why some people don't like it... if you want Kraft Mac n' Cheese, it's much cheaper and faster, so just make that! I used low-fat everything: cheddar, sour cream, cottage cheese. I used large shells instead of elbow macaroni (personal preference). No bread crumbs/ butter, I used a bit extra cheddar on the top. Seasoned with salt and crushed red pepper, along with garlic powder, hot sauce is also a good addition. I used a parmesan-romano-asiago blend instead of plain parmesan, and added 1/3 cup milk. I don't like cottage cheese, but it's really not noticable- though you can see curds. Amazing-- thank you! For those who love this dish like me, but don't want to end up the size of a planet, making this dish with 2% milk sour cream and cottage cheese, and 1% cheese (Cabots has a great 75% reduced fat sharp cheddar, you will have to grate it yourself, though), results in a very healthy recipe that tastes really amazing. Per serving (1/6 of recipe): Calories:333, Fat:9.7g, Protein:28g. 26% fat, 33% protein. Very balanced and tasty! This is what I'll do in future!

Reviewed On: Jan. 30, 2008