the best key lime pie i have had or made. i followed the recipe exactly.

Reviewed On: Oct. 4, 2009

It is a bit denser then traditional angel food cake... but I liked it. My cake did not fall. This is the method/changes I made: -Drained the Pineapple, discarded (drank) the juice -Added 1 cup of Mango nectar (other reviewers complained of lackluster flavors- this worked, it is totally flavorful!) - Baked on 350 for 30 min. The top is a bit more brown then normal, but my cake is perfectly cooked. Any less time would have been too less. -Cooked upside down (helps prevent falling during the cool down time) Some tips: -Don't over beat, this will cause an even more dense cake. I hand folded the mix together and then whipped for about 40 seconds -Cooling upside down is important, try not to hit or bang the pan around, that will cause it to fall faster I gave this four stars because it was VERY easy and VERY quick. I knocked a star off because it is a temperamental cake that needs tweaking. P.S. I plan on serving this with mango fool.

Reviewed On: Jun. 6, 2009

It could have been the sauce brand I used, but this was WAY too salty and vinegary for me to like it. Also, it was just kinda like a fat fest of cheap stuff. Could modify it to be non-canned chicken and about 1/2 less sauce and maybe it would be better?

Reviewed On: Feb. 15, 2009