Reviewed: Dec. 21, 2009

I'm rating these 4 stars because of the way the recipe is written. I've been making these with the same ingredients in different amounts for years with excellent results. The bottom layer should only have 1 egg and end with a very thick consistency. You should not be able to pour it. It has to be spread into the pan. The top layer should have no butter in it, which is probably contributing to the burning. Bake at 350 for 20-25 minutes, then start checking it. Depending on your oven, it will only take 25-30 minutes and will not look "done" when you take it out. These set up considerably after sitting! If you let them bake until they appear done, then you've probably already ruined them.

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Reviewer:

red1190

Cooking Level: Intermediate

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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8 users found this review helpful

Reviewer:

mcnea

Cooking Level: Intermediate

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

Reviewed: Jul. 3, 2008

One of our family favorites now.

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Reviewer:

rochjakes

Home Town: Rochester, Minnesota, USA

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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2 users found this review helpful

Reviewer:

Kristen

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Calabasas, California, USA

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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8 users found this review helpful

Reviewer:

Shezzza

Cooking Level: Expert

Home Town: Brentwood, New York, USA

Living In: East Islip, New York, USA

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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3 users found this review helpful

Reviewer:

Roxy

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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5 users found this review helpful