This cake is FANTASTIC!! I have made it several times and people always are so happy when I make it! It's really easy to make since it has oil instead of butter. I make it with skim milk which still tastes great, so I can tell people the cake is low-ish in fat. For the frosting, I suggest you add 1/8tsp of cream of tartar to give it a mousse-y texture. And if you find the frosting is sweet enough, but not thick enough, add flour or cornstarch.

Reviewed On: Nov. 3, 2009

Not a huge fan of these. They weren't bad, but nothing special. I like peanut butter things a lot, but I didn't like the peanut butter in this. For the toothpick test to work, I had to cook them for much longer than the recipe called for, and then they were very dry.

Reviewed On: Nov. 3, 2009

These were absolutely delicious, however I attribute a lot of that to the fact that I added 1tsp cinnamon, 1tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp ground cloves. This gave the brownies a really good autumn taste! Also, I did not drain or cook the yams after shredding. It took me nearly an hour to bake them because they were really gooey inside (tastes great, but hard to remove from pan!). The toothpick test did not work. It came out clean, but then when I tried to cut them, they sort of fell apart so they had to go back in the oven. I added a little cinnamon and nutmeg to the glaze. I didn't think they were too sweet.

Reviewed On: Nov. 3, 2009