IPHIGENIE Recipe Reviews (Pg. 1) - Allrecipes.com (18379737)

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Spiced Yogurt Pound Cake

Reviewed: Jan. 3, 2005
This was a big hit. I made a couple of changes. I used equivalent cake flour instead of all-purpose flour. I used non fat vanilla yogurt. I baked it in mini-bundt pans and a 6 fluted cake pan. It did not take as long to bake--between 25-30 min. I used confectioner's sugar to top it as suggested.The taste was exquisite. Very light fine texture with the perfect amount of spice. Some of the other reviewers had to bake longer than suggested. I baked less, and I'm not sure if it was the small pans, the cake flour or a combination of both--but I had no problems with it getting cooked.
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Chocolate Butter-Creme Frosting

Reviewed: Dec. 31, 2004
I like the taste of this frosting a lot. I used it with the Cherry Chocolate cake, which I made twice. I scaled the recipe to make 12 servings, but there wasn't enough liquid. For 12 servings, it said use 1/4 cup butter + 2 tablespoons of butter, but I had to use 1/2 cup butter. I also used half and half instead of milk. This was just enough to cover the cake. I would make for 14 or 16 servings next time in order to have enough.
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Cherry Chocolate Cake

Reviewed: Dec. 31, 2004
I made this cake two times, one for a birthday and the other for a Christmas party. The first time I made it a two layer in square pans, and the second time a two layer in 8" round pans. The square pans seemed to work better although the corners were dry. Most seemed to like it. A friend asked me to make it for her birthday. I used a low calorie pie filling (artificial sweetener)both times so I wonder how it effects the cake. I frosted it with Chocolate Buttercream and the combination of flavors (cherry, chocolate and vanilla) are quite enticing.
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