Reviewer:

Jajam

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

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Reviewed: May 28, 2008

This was a wonderful dessert! Because I'm trying to cut back on sugar and lower my fat intake, I reduced the sugar to just over 1/2 a cup and replaced half the butter with applesauce. I also left it in the oven for an additional 7 minutes to make it more cake-like (which is the fatty dessert I was craving at the time!). Still came out fantastic!!

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Reviewer:

Sonia M.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 23, 2008

The top layer was nice and fluffy. A good flavor. Not to sweet. I think mine could have cooked for another five minutes. It seemed like it was very fragile, almost like a souffle. When I went to scoop it up I was worried it would flop. That is why I think more time would have set it up better. I pulled it out at 40 minutes.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

Quite tasty....i made a few changes to the leftover by adding crumbled brownies and served it chilled.

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Reviewer:

Sameera

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Reviewed: Jun. 18, 2007

Wonderful cake! I remember my mother making something like this when I was a child (I am 48 years old, so you know that was some time ago!), and this lives up to the memory. The cake was as light as foam and the pudding layer was very creamy and delicate. Not too sweet, either. Thank you for sharing this.

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4 users found this review helpful