I only have a 9 3/4" round baking pan, so I scaled the recipe by 1 1/2 times to bake it as 2 layers. Being the amateur I am, I can't really tell if the cake's actually done or if it's just moist, so I let them sit for an extra 5 to 8 mins. Still, they kept getting stuck on the pan and onto my serving tin even though everything was greased. Maybe I'll use waxed paper with it next time. I also didn't have creme de menthe, so I just bought mint chocolates and melted them for a filling. I also added honey and vanilla to the glaze and it came out fine too. Overall, the cake tasted great and a friend commented that it had the dense texture of a cheesecake, and I had people scraping off of the tray where the cake got stuck. Will definitely try it again in future!

Reviewed On: Mar. 22, 2004

I didn't have corn syrup so I substituted it with honey. I also didn't have a double boiler so I used a ceramic bowl in a saucepan of boiling water instead, and it still worked great! Easy and simple for amateurs like me!

Reviewed On: Mar. 22, 2004