It's a little dry but I don't get this cornbread texture and taste that certain reviewers keep refering to. I have never had a cake that used cake flour come out with a cornbread texture. It makes me wonder if some of these people know what cake flour is. I bet a lot of them are using all-purpose flour thinking that it's the same thing; it's not. Cake flour is a low protein flour that produces cakes with a soft, light texture. It usually comes in boxes the size of a Bisquick box. Two popular brands are Swan's Down and Softasilk.

Reviewed On: Nov. 18, 2008

This is now going to be the lasagna recipe I use from now on. The only change I made was I used a mixture of half ricotta cheese and half cottage cheese instead of all ricotta. I refrigerated it overnight before baking it as the recipe author suggests and added 15 minutes to the baking time indicated in the recipe however I found that the edges were starting to burn before the center was done. If you're refrigerating the lasagna overnight before baking it I suggest covering it with aluminum foil for the first 20 minutes of baking and baking it at 350 rather than 375. That way the center can heat up without the edges burning first.

Reviewed On: Nov. 6, 2005

Cornbread my Aunt Fanny. I don't know where people are getting the idea that this cake tastes like cornbread. I don't know what kind of cornbread you all are eating but last time I checked cornbread had cornmeal in it.

Reviewed On: Sep. 1, 2005