The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 29, 2009
Excellent, we all enjoyed it, I am going to make it for the tenants were I work today. Thanks. Marla-j
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 6, 2008
This recipe is so nice for a healthy treat. I look forward to having a muffin with coffee in the morning completely guilt free!! I substituted shortning for low fat sour cream with a tablespoon of canola oil, added a teaspoon of vanilla and substituted regular sugar with splenda blend brown and white sugar.
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Cooking Level: Intermediate

Home Town: Essex Junction, Vermont, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 18, 2008
I was looking for a healthier cake (than the norm) when I stumbled upon this one. Since the reviews are so positive I decided to try it, even though I thought it might be dry. I discovered, however, that this cake is super moist and very tasty!! I added vanilla (like other reviewers) and some raisins. My super picky brother even liked it, which says a lot about this cake!! It's definitely worth a try.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 12, 2008
This is fantastic. I cut the sugar slightly and add a few additional spices, it is still a big hit with just about everyone.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.78 star rating.
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Reviewed: Sep. 15, 2008
Sorry but mine turned out dense and chewy...is it because I used baking powder instead of soda? Ah well, my toddler thought they were pretty tasty at least. Looks like he'll be the one eating them.
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Cooking Level: Intermediate

Living In: Caboolture, Queensland, Australia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 8, 2008
Very good and moist. Didn't need frosting, and my husband loved it! Will make again!
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Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 13, 2008
People go crazy every time I make this! I often switch out applesauce for the shortening, and it's still wonderfully moist. For something more indulgent, I make a cream cheese icing and decorate with toasted almonds and coconut. This cake is famous!
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
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Reviewed: Apr. 4, 2008
I made these just as stated and they are wonderful. It is a cake texture, but graet for getting some bran into the kid. I gave 4 stars because the cooking time is off if you do muffins, about 20 to 25. The kid loved them, so that was good. I am going to try again with less sugar just for health issues. This would be good with raisins also. Thank you! I also add flax meal.
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Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA
Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 25, 2008
I followed this recipe to the T and it FANTASTIC! We made muffins out of it. My oven did take 20 - 25 minutes to bake the muffins, not 15 like the recipe stated. It made 18 muffins in my muffin tins. And whoever said they were too sweet for a breakfast muffin was mistaken according to our taste. These were just right!
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 20, 2008
Just made this cake for Hubby's birthday. I wanted to find something that was healthier and this cake worked out great! Here are the changes I made: For the flour I used 1 cup whole wheat flour and 1/2 cup white flour. For the cup of white sugar I used 2/3 cup white sugar and 1/3 cup honey and 1/2 cup unsalted butter for the shortening. I also added: 1 teas. vanilla, some chopped walnuts and a handful of raisons. We are lovin it! Great warm from the oven and it doesn't need any frostening, although some fat free cool whip or dream whip made with skim milk would be an excellent topping.
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Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 13, 2008
Great low-carb recipe! I added rasins. Don't worry when the mix feels really thick - as soon as you add the oatmeal & bran it becomes a perfect batter. Plenty sweet and moist.
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Colleyville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2007
I made this tonight trying to find a healthier alternative for Thanksgiving cake. This was fabulos! I added 1 tsp vanilla, 1/2 white and brown sugars, and 1/2 cp vanilla ff yogurt w/1 tbsp canola oil. I also added 1 cp shredded zucchini, 1/2 cp raisins and 1/2 cp pecans. Had to bake about 15-20 minutes longer as a muffin so the inside would get done. Great recipe: only 3 points a muffin if you are on Weight Watchers!
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Cooking Level: Expert

Home Town: Tampa, Florida, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 11, 2007
This was great--very moist and I loved the texture from the bran and oatmeal. I added a tsp of vanilla like others suggested. Also, I used quick oats and regular All Bran.
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 22, 2007
Moist and delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 7, 2007
What is whole bran? Is it the bran flake cereal or the bran buds? Would like to try this cake. Not sure what type to use. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 18, 2007
I used 1 tsp cinnamon, reduced the sugar to 3/4 c (it had a perfect level of sweetness), used 1/2 whole wheat and 1/2 white flour, and added walnuts. It was very good, and I imagine that shredded carrots and/or cream cheese frosting would be delicious.
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Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 24, 2006
Very moist and delicious cake! I substituted butter for the shortening and used half whole wheat flour. I can't stop eating it! Next time I'll add nuts.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 16, 2006
Great Cake! I made it for some of my customers who wanted a healthy treat. We used butter instead of shortning and it came out perfect. Now there is one cake made each day! Thanks
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Cooking Level: Expert

Home Town: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 28, 2006
Wonderful recipe! Will definitely make again.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 8, 2006
This was great! Moist and light... I made it in a bundt pan, and it took a bit longer to cook than I thought it would. My husband suggested I jazz it up with raisins and walnuts next time.
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Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA
Living In: Nashua, New Hampshire, USA

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