After the second baking period, the top of this cake still looked WET! Helpfully, I had read the other reviews talking about the "ooey-gooey" consistency, so I baked mine another 20-25 minutes, until the top looked cooked. It was exactly like a pecan pie without the crust, nothing runny or "ooey" about it. Wonderful recipe, but I think you will enjoy it better if you double that second baking time.

Reviewed On: Jul. 5, 2008