kiki1 Recipe Reviews (Pg. 1) - (15969961)

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Old Fashioned Prune Cake

Reviewed: Mar. 24, 2012
I just made this for the first time this morning and it is absolutely the best and the most moist spice cake that I ever ate. I prepared a healthier version using 1/2 cup oil...1 cp Splenda and 1/4 cp sugar...omitted the allspice and used 2 tsp cinnamon...1 1/2 tsp. allspice 1/4 tsp. baking powder...1 1/2 cp chopped prunes... 1/2 cp flaxseed........ FOR THE TOPPING --1/2 cp butter...1 cp Splenda...1/2 cp sugar...1/2 tsp baking soda...the rest of the ingred. I kept the same. The baking soda keeps the mixture from soon as the mixture starts to bubble slightly, immediately remove from heat, add vanilla and pour over warm cake. The next time I make this cake I will see how it turns out using just Splenda.
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Grandma's Chicken Chardon

Reviewed: Feb. 4, 2012
This is delicious. I did make a few changes. I used boneless pork chops and crushed garlic croutons in the place of bread crumbs or you can use a mixture of both and of course double the butter mixture and add more mushrooms. Everyone I have prepared this for loves it.
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Double Chocolate Brownie Cake

Reviewed: Apr. 7, 2012
I use Sugar Free Chocolate Pudding, Greek Yogurt, and 1 cup strong brewed coffee in place of some of the cake ingredients and I use Sugar Free Chocolate Frosting to frost can also substitute Sugar Free Chocolate Cake Mix in place of the regular one. The cake still turns out very rich and moist.
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