The first time I made it, I cooked it an extra 20 minutes because the top still looked too moist, but I think the listed time was actually perfect for my crockpot. The top should actually still be a little moist to the touch, and very soft (it will firm as it cools); the regular "knife comes out (mostly) clean" test seems to work better than testing the surface for moistness. I replaced half of the sugar with Splenda to be more diabetic-friendly, and sprinkled the top with powdered sugar, which worked as more than a garnish because it really made it tastier. I've also tried it with olive oil and orange extract instead of vegetable oil and vanilla, but the original is better. I'll probably make it again, because it's pretty good for how easy it is.
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The first time I made it, I cooked it an extra 20 minutes because the top still looked too...