I've tried this today but it seems that the crust is too hard & the fillings are too watery..Can anybody help??? By the way, is there anyway to make the taste of lemon or mango etc stronger??

Based on other reviews I cut the butter down to 3/4 cup and it was plenty. Next time I would increase the amount of chocolate and use a bigger tin - I found the base was too thick. Great taste though.

This recipe is pretty good. However, I found that it's a bit crumpy, as the cake breaks off quite easily. It doesn't stay in one piece. But the over taste, texture is very good!

I make this cake yesterday. Use all-purpose flour instead of cake flour and 1/2 cup of sugar less. The texture was very nice which is soft and moist. Taste just like the cake that my mom bake 30 years ago.

This is the best brownies that I've tried ever. Everybody still raving about it. Last week I tried brownies from another recipe but they still prefer this one.

Followed the recipe except subbed half the water for red wine, and left out the butter. Also added the carrots and celery when I added the water. Really good!

this recipe was my first attempt at making icing! and i must say its really really easy. I did substitute the water for milk and also used all butter instead of half shortening half butter. It turned out alright! :D YAY! It does get a little watery at the edges like one of the other member said. but all in all, i will make this again! :)

I've never tried a lemon pudding cake but from now onwards, this wld be the recipe i turn to whenever i need my lemon fix! Its lower in fat as compared to other desserts so u don't have to feel guilty reaching for another slice! That said, it was a very refreshing and light cake. As what another reviewer put it, its like an angel cake on top with lemon curd at the bottom. The sugar in the recipe was wayyy too much. I increased the lemon juice to 1/2 cup, 3 tsp lemon zest, used only 1/2 cup + 2 tbs sugar and omitted the salt. I had it cold from the fridge and it was great. Can't wait to try it warm!

very very good recipe :) i replaced 2 tbps of the flour with cornstarch though, just to be safe. drizzled the cheesecake slices with a little caramel beaten with milk just before serving. awesome. next time i'll try with fruits ;)

I replaced the flours so that it would be gluten free and reduced the oil by 2 tablespoons. still yummyyy. =)!! the oil taste was less pronounced the next day. mmmmm i'm not giving any away. I suggest under baking them slightly too. (duh) heh. =) thanks for the recipe!!!

Soo yummmyy!!! I used 2 whole tenderloins, i dont know how much they weighed, they were the standard ones from costco. I doubled the marinade so that all the meat were covered.But next time, I'll def marinade it overnite. The flavors were wonderful, but it barely penetrated the insides of the meat. I baked it in my oven 400 for 25mins like other viewers said, and it was awesome. Leftovers taste even better the next day reheated. Served with a greek salad, and a good garlicky tzatziki and some couscous. Will try this on my new outdoor grill or other meats some time. Thanks!

Loved it. Doubled the sauce and used honey instead of sugar. Stuck to the recipe for everything else. Will definitely make this again.

Not bad, but I honey-fied it. Instead of sugar, I put about 2 tbsps honey, which actually still wasn't enough even when i halved the recipe. I'll put a little more next time, and added butter and honey on top 10 minutes into the baking. And it turned out a loaf, not rolls, guess I did it wrongly lol, but it's a very good base recipe to mess around with.