Reviewed: Jan. 25, 2008

This rises high and gets very fluffy. It's also very yummy but isn't as sweet as I thought it'd be. I used dried cranberries instead of the raisens, and chocolate chips as well.

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Reviewer:

mousie8

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2006

Has good flavor and texture. I used crasins that I soaked in orange juice, and I can't say I got them dry. I did use 1/2 light and 1/2 dark brown sugar in the cake, I won't do that again, it made the cake look burnt on the outside. I sprinkled it powdered sugar. Great way to get rid of yogurt and cream cheese... I was at the verge of throwing out.

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Reviewer:

Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: May 7, 2005

This is a nice moist cake that's not too sweet, which really brings out the flavor of the fillings. I used salted butter, (omitted the salt) fat-free yogurt, and semisweet chocolate chips since I had them in the house. I live at about 6000 ft. and didn't make any adjustments for that but it turned out great anyway. This is tasty the way it is, but could also carry a glaze nicely. This cake is best when still warm. Keep it tightly wrapped or in an air-tight container and eat it within a couple of days as it has a tendency to get firm and dry.

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Reviewer:

WENSMITH

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Falcon, Colorado, USA

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Reviewed: Dec. 20, 2002

I have to give this a 4 b/c I thought it was pretty good and my boyfriend absolutely loved it, so I compromised! I used choc. chips and light brown sugar and it turned out great! Very easy and looks pretty!

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