Reviewed: Oct. 23, 2009

This was great! I have made this a couple of times & this is really flexible to substitutions. I like to add a little lemon extract to the icing when using raspberries and blueberries. I also tens to use a similar flavored yogurt of the fruit I'm using. It's so tasty!

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Melissa

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Reviewed: May 26, 2009

Love this recipe!...I change it out with Blueberries or Strawberries and whatever yogurt I have on hand too.

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Donna's

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Reviewed: Apr. 4, 2009

I used vanilla yogurt instead of plain and didn't use the glaze. I was pretty frustrated with how this cooked...the edges were brown but the middle was still quite raw. Probably won't be making this again...

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 22, 2009

This is such a good recipe. I only had blackberries so made that substitution. Everything else was according to the recipe and it tastes fantastic.

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donna

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: Dec. 16, 2008

It was pretty good, but not amazing. I melted the butter (didn't specify what to do with butter) and used plain yogurt and it was nice & light. Oh and I forgot the glaze!

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JOSIEAMBLER

Cooking Level: Intermediate

Home Town: Greenwood, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 21, 2007

i dont know what went wrong. I followed the recipe perfectly but there wasn't enough cake batter, it turned into a sloppy pile of rasberries and dough. Whoever wrote the recipe should double check it and let me know if I missed something. It sounded good, just wasnt cake at all.. more like rasberry pudding!

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