Top notch recipe! Excellent flavor and texture. I used Pillsbury Ready Made pie crust and subbed ready-made pumpkin pie spice from the spice aisle....just added it until I liked the flavor. Baked it in a 9" pyrex pie plate a day ahead and refrigerated it overnight. My husband and son-in-law both LOVED it (me too!). If you're a seasoned baker, the bake time is not a big deal...like all things, you just adjust the time until it's done in YOUR oven. A keeper for sure!

Made this tonight for the first time. It was very good! My husband and I live in Texas and enjoy spicy dishes, but this was just a hair too hot for us...will cut the cayenne back to 3/4 tsp next time. Can't wait to make it again and will use some yellow and orange peppers too, plus chopped tomato. I used bowtie pasta and it was super!

Made this on a Friday to be served on Saturday as others suggested it is better a day later. Very good recipe! The cake is so moist...like others, it will be my 'go to' recipe for cakes from now on. The frosting is pretty good, but I prefer a buttercream more. But it is good and creamy. I used regular cool whip and whole milk instead of all the light stuff.

This was very good. I roasted mine at 400 degrees for about 13 minutes and it was perfectly cooked and flavorful. It is a nice change and quick to prepare!

Just made this for the first time this evening. Followed the recipe exactly, but only baked for 30 min per other reviewers to keep it a bit moister. It crumbled a bit anyway, but no matter, it was yummy. My DH and I loved it...can definitely see how we can customize it like crazy (and are looking forward to that!). I recommend spraying the 9x13 pan with Pam though...it does stick a bit. ***UPDATE*** I have now made this at least 4 times for my DH who absolutely loves this. It is his new standard breakfast. Spraying the pan with Pam did not help...it still stuck. Today I used Baker's Joy spray (like Pam but with flour in it) and YAY...that did the trick! No more sticking. Today I made it with Brown sugar Splenda (1/2 cup), walnuts and dotted canned apple pie filling on the top. That was a GREAT addition...YUM! This will be a staple in our house! Thanks for posting this recipe!

I made a half portion for my husband and me...we had enough left over for seconds. It is excellent! I put the recipe together at about noon, let it marinate in the fridge until dinner time at 7pm. Drained it, then stirred in a heaping tablespoon of the sour cream and served it immediately. We LOVED it! Thanks for a great recipe. Will definitely make again!

I have been on the Great Buttercream Frosting Hunt for several years now and was never satisfied with any recipe.....until now! I am astonished at the silky texture and the buttery flavor, all with only one cup of butter! Followed the suggestions by others: whisked the flour into the cold milk before placing on the heat. I continued to whisk almost constantly until it was thick (a very creamy paste) and my whisk left tracks on the bottom of the pan. I folded it into my butter/sugar mixture while it was a bit warm, which I believed helped dissolve any sugar granules. (I used plain white sugar and salted butter). The result was regal. I thickly frosted a 9x13 cake and had frosting left over. I will definitely make this again and will continute to experiment by thickening the milk/flour further, and will add lemon or orange extracts which should really complement this fantastic frosting. Finally....I have a keeper. Yay!

Very, very tasty! The sauce is amazing. I made this with a butt roast (shoulder) which was a mistake as it needed to slow cook for hours. Next time I will make with a roast cut. I also agree with the other reviewer who said to add more carrots...you can easily double or triple the number of carrots. I did not dice mine as the recipe says, just sliced into chunks. Really delicious!

I've been searching for a bakery quality buttercream and had high hopes for this...but no...it fell short. It is creamy, smooth, not too sweet just like everyone says, but I feel it is missing something. I had no trouble with the recipe...I let my egg white/sugar mixture cool to almost room temp, then beat them, then added salted butter. Generously frosted 2 nine inch layers with leftovers. I'll put the cake in the fridge and see if the flavor improves tomorrow. If not, I'll continue my quest for bakery quality buttercream.