I used this recipe to get an idea on how much pumpkin and spices to add to my regular pancake recipe and with a few adjustments it really turned out great. I used 1 3/4 c. flour, 1/8 c. brn sgr, 1/8 c. wht sgr, 2 tsp baking powder, 1/4 tsp salt, 2 eggs, 1 tsp vanilla, 1/4 tsp ginger, 1/4 tsp cloves, 2 tsp cinnamon, 1 1/2 c. milk, 1 c. pumpkin & 4 tbs melted butter. Thanks for helping me tweak my basic pancake recipe!

Reviewed On: Nov. 15, 2009

Outstanding!! My 9 year old son asked for a chocolate mousse cake for his birthday and I will admit I was a bit worried it would be too complicated and not come out well, then I found this recipe. Soooo easy! I used a devils food cake mix and followed the recipe exactly. Do make sure you whip your cream until stiff peaks are formed and this cake is best served after setting up in the refrigerator at least 8 hours or overnight. I also divided the cake layers in two so I would have a four layer cake. I think this helps with keeping the cake from sliding because the cake layers are lighter weight which helps keep the mousse from oozing out the sides of the cake. It also makes for a great looking slice of cake! My son LOVED this cake and so did my husband! I will definitely be making this cake again, thanks!!

Reviewed On: Nov. 4, 2009

Great recipe!!! I did make a few minor changes after reading many reviews. Instead of 2 cups of white sugar I used 1 each of brown and white, added and extra tsp of each vanilla and cinnamon. It was moist and delicious and really doesn't even need frosting although the frosting is great minus that 1 cup of powdered sugar as others have suggested. I have made this recipe twice in less than a month and it never lasts more than two days. Everyone loves it!

Reviewed On: Nov. 4, 2009