This cake is SO GOOD. SO GOOD!!! I did make some substitutions. I used margarine (Becel) instead of butter, nixed the oats for an equal amount of flour (used 2 cups a.p.flour). I also added the egg yolks in first and blended them into the mix and then whipped the whites with a bit of white sugar until frothy and added them in afterwards. I always do this with my cakes as it makes them more airy and less dense. For frosting, I used a mixture of Jello Instant Vanilla pudding made with 1 cup of skim milk (usually you use 2 cups to make pudding) I also added in some light whipped cream (from a can) I had on hand. I don't know how much whipped cream I added, I just did it bit by bit until I got the right consistency. I put it in the fridge for about 2 hours to thicken up before I iced the cakes. Very good!!

Reviewed On: May 30, 2008

Not bad. I used this as a basic guideline. I used red instead of green pepper, added mushrooms, and omitted the garlic. I used a vegetable seasoning blend instead of the salt & pepper. I also just eyeballed all the veggies & ham instead of measuring it (as I do for most recipes). I made fried potatoes and onions to go with this and some toast. A nice light dinner!

Reviewed On: Apr. 8, 2008

This was possibly the best cake I've ever made! My husband loved it. Incredibly moist and airy...not dense at all! I made considerable alterations to the recipe, which I've listed below. It was a bit of work, but definitely worth it. I used the cream cheese frosting recipe provided as a guide, but essentially made my own. -instead of all that oil, I used 3/4 oil (canola) and made my own (unsweetened) applesauce to account for the 1/2 cup oil I omitted. -1 cup white & 1 cup brown sugar -1/4 tsp nutmeg added as well as a dash of ground cloves and allspice -I used 2 cups of grated carrots and 1 cup of pineapple that I crushed up in the food processor. This made for really MOIST cake! -**I separated the yolks from egg whites. Took the egg whites separately with a bit of the sugar (maybe 1/4 cup or less) and whipped them up until frothy with the hand mixer. I added the yolks to the mix first and then at the very end I mixed in the whites. I think this is partially to credit for the fluffiness of the cake! -I baked mine in 2 8" round pans (the disposable aluminum kind) that were greased & floured. I would have used parchment rounds in the bottom, but I was out of parchment.. -I found it took about 45 minutes in the oven, but I did elect to cook my cakes at about 325' instead as my oven runs on the hot side... For the frosting: -I used about 8.5 oz of cream cheese -I only used 1 1/2 cups of confectioner's/icing sugar. -Added an additional 1/2 tsp of vanilla extract -Om

Reviewed On: Mar. 23, 2008