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I've made this cake for many years and it is a wonderful dessert. I would only add that when you roll the cake, roll from the narrow end, the 10 inch wide end. This way you have a nice 3 to 4 inch wide slice when served. This may have been obvious to some but I just wanted to add that for those new bakers out there. Happy Holidays!

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11 users found this review helpful

Libby's® Famous Pumpkin Pie

Reviewed: Nov. 3, 2005

I've used this recipe for almost 30 years but I use 1/2 cup brown sugar and 1/4 cup white sugar in place of 3/4 cup white sugar called for, and serve with a dollop of ginger or cinnamon flavored whipped cream. Yummy!

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486 users found this review helpful

Bran Muffins I

Reviewed: Oct. 16, 2005

These muffins are delicious and very moist. Excellent recipe. I did make a few changes as suggested by others. I used 6 cups of bran flakes cereal since that's what I had on hand and in place of the 3 cups of white sugar called for I used 1/2 cup molasses, 1 1/2 cups brown sugar and 1 cup white sugar. I also added 1 tablespoon of cinnamon and 1 teaspoon of nutmeg. Next time I think I'll add raisins and nuts. Thanks so much for this wonderful recipe!

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5 users found this review helpful