Reviewed: Mar. 30, 2008

Made it with a lemon cake mix and 2 pkgs of cream cheese. Rich but not great. Much better the next day. Try other flavors

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JEHLERS

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Reviewed: Mar. 12, 2008

I made this cake for the first time to bring to an office for breakfast. It was a total hit! This is easy to make and turns out great! I cut the powdered sugar to 2 cups and it was perfectly sweet. As someone else said, it goes great with a cup of coffee!

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Kiki817

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Reviewed: Mar. 8, 2008

Very yummo! I took the advice of others and only used 2 1/4 cup sugar. It was plenty sweet. I also added a little almond extract. It would probably be good with lemon extract too! Thanks for the great and simple recipe!

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babehunn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 7, 2008

The bottom cake portion was really terrific, but the frosting came out a little too runny for my taste. My guests devoured it, though, and some even had seconds! Next time I'll add a little lemon to give it a different flavor.

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LizzaPizza

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Feb. 16, 2008

I followed "Kerri's" directions and it came out wonderful. (Worthy of it's own recipe with her changes.) I cut this into squares and took it to a UFC Fight Night gathering with a bunch of friends and they loved it - just the right amount of sweet and the coconut and nuts give it a nice boost! I pressed the "crust" into the pan by covering it in waxed paper. It was really easy that way.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Jan. 22, 2008

I did cut back on the sugar per reviewers' comments, but still found it to be too sweet. Smelled wonderful while cooking, and was still yummy.

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cbendetta

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Reviewed: Jan. 19, 2008

First of all, do not even think about icing this "cake". It is more of a bar, and sweet enough to stand on it's own. I used about 12 ounces of cream cheese and 2 cups of sifted powdered sugar and it was delicious. My husband really liked it. Great with black coffee.

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minnie may

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Luray, Virginia, USA

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Reviewed: Jan. 8, 2008

This was OK, but I wish I had taken it out of the oven a bit sooner than 35 minutes. The crust was pretty dry and I was expecting the top to be more dense and cheesecake like, but it was kind of like a stiff custard. I did use less powdered sugar (around 2.5 cups) and extra cream cheese, so I thought it would be like cheesecake but I've realized that there's no shortcuts for the real thing. Overall, this is alright to have in the fridge to satisfy a sweet tooth but not what I'd serve to anyone else. I gave it 4 stars instead of 3 because I changed the quantities, but I don't imagine it improving that much with more sugar and less cream cheese as called for.

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NATTYFRED

Cooking Level: Intermediate

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Dec. 15, 2007

i used a white cake mix, two packages of cream cheese, and two cups of powder sugar to make it not so sweet and it came out awesome. I will make this all the time.

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jessa

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2007

This recipe has been passed down in my family...I only know for sure that it goes as far back as my grandmother. Anyway- in our recipe it calls for you to melt the butter before you add it to the mix. Also, I don't know if it's the same or not, but our recipe calls for 16 oz/1 lb. of confectioners sugar. Everytime I make this dish people always tell me how wonderful it is. It's one of my favorites and so simple to make! Oh, and my recipe also calls for it to be cooked for 45 mins. and I noticed this one says 35 mins. I don't know how much of a difference that makes...?

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Meredith

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Dec. 13, 2007

I made this cake for the recent Mayweather fight, so there were a ton of guys over. Every single one of them said how much they liked this cake. Very yummy. Let me tell you how I altered the recipe. Instead of four coups of sugar for the cream cheese I used 2 1/2 cups white surgar and 1/2 cup light brown sugar. Then I added a pinch of cinnamon for the season. Four cups of sugar makes it too sweet.

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tahdah71

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Reviewed: Nov. 17, 2007

Based on the other reviews I only used 3 c of powdered sugar for the cream cheese mixture and because I wanted to try this but also send some to my mother, I split the batch between two 8x8 square pans. It's very sweet and would probably be good with a strong cup of coffee. Overall it tastes nice but I'm just not a big fan of this, too rich for my blood.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 6, 2007

Fantastic! This cake is almost like a cheese danish. My husband raves about it.

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LStafford

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Reviewed: Nov. 3, 2007

sooo easy and delicious

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Oct. 22, 2007

This was great- Although maybe on the "too sweet and too rich side" if that's even possible. Its definitely different, a recipe I'd try again. Made it as recipe states and it was really gooD-more like a bar recipe. P.S. Had the leftovers in a sealed container in the fridge for several days and it was even better!

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goochgirl

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Reviewed: Oct. 16, 2007

The first layer is VERY stiff. I had to pat it in with my fingers, dipping them in water. The rest was easy and the cake was delicious.

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boys2

Cooking Level: Intermediate

Home Town: Ashville, Pennsylvania, USA

Living In: Patton, Pennsylvania, USA

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Reviewed: Sep. 30, 2007

The only addition I made was to add 1 tsp vanilla each to the cake layer and the topping layer. This cake is perfect as is. Makes a perfect potluck cake. My husband and kids told me I could make this whenever I wanted.

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Sep. 14, 2007

This cake came out more like cookie bars and was horribly sweet.

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Marie

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Reviewed: Aug. 28, 2007

I made this for work yesterday because I had to bring a cake and yellow was the only one I had. It is very good, but I think the version using a chocolate cake mix and adding coconut and pecans (to make it kind of a German Chocolate cake) is much much better. Lots of people thought it was cheesecake. Perfect to transport, however. No frosting to stick to the plastic wrap! Will make again for work, but not at home.

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wheatchik

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Reviewed: Aug. 25, 2007

Everyone in my house LOVED this cake---I'm making it for a church dinner tomorrow! the only thing I added was a a tsp vanilla in the cake part and about 1/2 tsp each vanilla and almond extract in the topping.

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kelli

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Neiman Marcus Cake II

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