Reviewed: Oct. 5, 2008

have done this recipe twice, I read the reviews so first time cooked it in a fan forced oven at 180dg, covering it with tin foil, removing it at the last ten minutes second time in a water bath at the same temperature but added a extra 10 minutes, still covered it with tin foil, removing the tin foil ten minutes or so before the end, it is a custard based cake so burning is easy, in the water bath no hassles, base & side were golden brown, no charring

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Reviewer:

mcnea

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

Way too sweet for me. My children enjoyed it. The description in the recipe as well as the photo are accurate.

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Reviewer:

Natalie

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Reviewed: Jul. 3, 2008

One of our family favorites now.

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rochjakes

Home Town: Rochester, Minnesota, USA

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Reviewed: Dec. 1, 2007

I did not care for this recipe. Everyone was complaining about how eggy the cake tasted. I highly recommend not making this recipe!!

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Kristen

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Calabasas, California, USA

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Reviewed: Aug. 21, 2007

I cooked this at 350 degrees instead of 375 and it did not burn. Next time I am going to try this with a chocolate cake mix instead of the yellow.

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Reviewer:

Shezzza

Cooking Level: Expert

Home Town: Brentwood, New York, USA

Living In: East Islip, New York, USA

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Reviewed: Jun. 14, 2007

Yes i also had that problem with the timing thank goodness i kept checking on it or else mine would of been burnt also. Their good after being in the fridge but the outside gets too hard and just have to keep checking on them if your not wanting to burn them.

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Roxy

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Reviewed: Mar. 9, 2007

I made this on the spur of the moment for a family dinner. These were very good. They almost have the consistancy of a brownie. Will definately make again.

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VICCI

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Reviewed: Nov. 22, 2006

This recipe is the best. I received rave reviews and many requests for this recipe after making it.

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Reviewer:

MBourgeois

Cooking Level: Beginning

Living In: Westwego, Louisiana, USA

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Reviewed: Nov. 7, 2000

Always use a non coated pan when making this. Grease the pan with Crisco shortening. This is a wonderful recipe and serves a lot of people.

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Sally

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Reviewed: Aug. 1, 2000

Everyone loves this recipe and it is so easy to make!!!! Great for a dish to pass party

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SUECRETE

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Reviewed: Mar. 9, 2000

I tried this recipe twice and both times it was a dark brown by 20 minutes into the 40 minute cooking time. After the full 40 minutes it was burnt and still raw inside. I know that my oven temperature was correct, so the temperature given in the recipe (375) must be too high. I would be interested to see if anyone else had this problem.

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