i made this without all the coconut stuff as a cream cheese frosting for a red velvet cake. i did not like the consistency [i ended up using 4.5 cups of sugar but i stopped there because i felt i was losing too much of the cheese taste]; i would give that a 2. but the flavor is excellent, i would give that a 5. overall a good recipe.

Reviewed On: Apr. 19, 2009

I followed other users' advice and modified the recipe a little bit. I downed my sugar to 1/2 cup and used light brown instead of white. I also used 1 3/4 cups (same as a 15 oz. can) pumpkin because I really love pumpkin. Also, to be cholesterol - free I substituted my eggs for whites only and used unsweetened applesauce instead of oil. The cake is super-moist and still light and fluffy! I will definitely be making this over and over! :D

Reviewed On: Jun. 21, 2007

I doubled the recipe since I didnt have a 9x9 pan; however, I did NOT double the salt (peanut butter has plenty of salt in it anyway) and they turned out great. I also used a light layer of chocolate frosting on the top just because I was craving chocolate too. My fiance - who is not a big fan of sweets or chocolate - loved these! Perfect for non-chocolate lovers. :D

Reviewed On: Jun. 5, 2007