I was worried when I baked the cake itself that it didn't seem to be enough cake for the pan. I also left it in the oven a little too long and it got hard on the edges (completly my fault, not the recipe), so I was worried. But I poked the holes and poured on the milk mixture anyway. I only poured on about half and refigerated it overnight, then pour on about another 1/4th the next day after the first has soaked in. The cake was moist and the "hard" places disappeared. I frosted as directed and mixed the remaining milk mixture with whipped cream and served it on the side. The only thing I would change would be to make about 25% more cake next time so it is a little thicker and I will be sure to thoroughly mix in the granulated sugar in the heavy cream before whipping because my whipped cream had some grains of sugar in it still. Everyone at the party raved about it, though, so I will keep this recipe.

Reviewed On: Jan. 10, 2010

I had only non-fat plain yogurt instead of sour cream, so I used that. I have to watch my sugar so I used 1/4 cup splenda in place of 1/4 of the sugar. I only had 1/2 cup of blueberries, so I made half with blueberries and to the other half of the mix I added a very ripe bannanna. I also added some vanilla and lemon rind. Then to add insult to substitutions, I forgot to sprinkle the sugar into the muffin tins after I greased them, so I spinkled some sugar on top. The end result: the taste was good, but I will add more sugar next time and not forget the sugar in the cups. The texture was just right with the yogurt, but without the sugar in the tins, they stuck and were hard to get out, so don't forget the sugar. The bannanna muffins were good too, but could also use some more sugar. Their texture was good and they were moist. All in all, this recipe seems to be a keeper, one that even I couldn't mess up completely.

Reviewed On: May 22, 2008

I should have read the reviews 1st. I made this in a jelly roll pan, which was the perfect size, but I took the cookies out of the oven before the recomended time because they looked perfect on top and passed the toothpick test. They were not done on bottom and never really recovered. Adults passed, but the kids still ate them up. If I make again I will cook for a longer time on a lower temperature. I also added more vanilla and some cinnamon for flavor.

Reviewed On: May 19, 2007