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Reviewed: Aug. 10, 2008

Not sure if the rating is too high because I made a lot of changes to the recipe & it still tasted good ;) Used 1/2 cup Crisco + 1 tablespoon water rather than butter/margarine, decreased sugar to 3/4 cup and added 6 packets of Splenda + 1/4 cup honey, 1.5 cups applesauce only 'cause I ran out, and substituted 1/4 cup AP flour for wheat flour (out of curiosity more than anything else). I made muffins, which I baked for around 20 minutes (forgot the exact time; don't quote me on it!), & with the regular-sized pans was able to make 18 of them. For the topping I simply sprinkled a few chocolate chips on top of each muffin. The cake was good, very spice-like and moist. It was a bit sweet, however, so next time I bake these I'll probably cut the Splenda amount some. I'd recommend it!

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Reviewer:

K.F.


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Reviewed: Aug. 4, 2008

Being always a cook at spur of moment, I rarely plan. My butter wasnt given chance to soften so I just melted it and added to the sugar/egg mixture gradually making sure I dont cook the eggs. I subsituted Splenda for sugar. I only had one cup of applesauce so I used one cup of pureed pumpkin in addition. I didnt make any topping at all. It came out so great. It was gone by 10am break at my work. I most definitely will make this again and refer to my friends/families. I baked for only 25 min.

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Reviewer:

djhens70

	Cooking Level: Intermediate
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Reviewed: Jun. 30, 2008

Scrumptious! Moist but not heavy. I left out the pecans. Also I was out of cocoa so added one square of melted unsweetened chocolate after creaming butter and sugar. Instead of adding granualated sugar before baking, I dusted with 10x sugar after it came out of the oven. We loved it,thanks for the recipe.

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countrycook


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Reviewed: May 5, 2008

This was tasty, but I was hoping for something a bit richer. I would give it a 3, but the hubby loved it, so I upped it to a 4. It is very moist.

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LeeLee222

	Cooking Level: Intermediate Home Town: Cliffside Park, New Jersey, USA Living In: East Brunswick, New Jersey, USA
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Reviewed: Apr. 13, 2008

This is a great cake. Looks amazing and tastes amazing. My son really loved it! It just came out of the oven but I think it will be gone in 30 minutes. Thanks for the recipe! It is keeper!

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Petra

	Cooking Level: Intermediate Home Town: Budapest, Pest, Hungary Living In: Prague, Hlavní Mesto Praha, Czech Republic
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Reviewed: Apr. 7, 2008

the cake looked beautiful and tasted great. I think the nuts ruined it. If there is a next time, I will omit the nuts on top!

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ARCTICAMY

	Cooking Level: Expert Home Town: San Jose, California, USA Living In: North Pole, Alaska, USA
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Reviewed: Mar. 11, 2008

Great cake, and so easy to make (I made it with 11 wound-up kids)! Instead of one cake, I made cupcakes - still came out fantastic!

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Reviewer:

Laura


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Reviewed: Feb. 19, 2008

I halved the recipe to make a heart shaped Valentines cake for my husband. I didn't add the cinnamon as that was already in my homemade applesauce, I also halved the sugar again and added a mashed banana. Pefect and really quick.

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Reviewer:

KimB

	Cooking Level: Intermediate Living In: Halifax, Nova Scotia, Canada
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Reviewed: Feb. 16, 2008

SO easy and delicious! I used egg whites instead of eggs and it was still extremely moist and yummy. I topped with chopped pecans and milk chocolate chips. Thanks for a great recipe!

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penny p.

	Cooking Level: Intermediate Living In: New York, New York, USA
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Reviewed: Jan. 4, 2008

This cake was absolutely amazing. Easy to make, delicious and moist and very satisfying. I made some chocolate icing and put it on half the cake, and put the second half of the cake on top for a double layer birthday cake, it still served 12 people. Excellent

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Dara

	Cooking Level: Beginning Home Town: Richmond Hill, Ontario, Canada
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Reviewed: May 2, 2007

This is absolutely amazing! Not the best baker, but it turned out great and wasn't difficult to make. I used splenda to cut down the calories. They were very addictive and dissapeared in 24 hours!

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Reviewer:

Meagan


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