For those having trouble with the cake collapsing in a 9x13 pan, before you pour the batter into your baking pan, invert four pint glasses (or any four identically sized glasses) on your cooling surface and balance the corners of cake pan on the glasses, adjusting until the pan is stable and balanced. Prepare the batter and bake according to the recipe. When done baking (no jiggle, top is browned and cracks feel dry) immediately invert the pan on your glasses and let cool completely. Problem solved! I made this cake for my diabetic grandmother's birthday and it was well received. I used an ungreased Hefty EZ foil pan (the disposable kind) and did not have any problems with the cake sticking. I couldn't find the 18 oz angel food cake mixed but used a 16 oz Betty Crocker angel food mix and it worked great. I iced the cake with sugar-free Cool-Whip and sprinkled it with a fruit confetti made from diced pineapple and diced strawberries. Will make again!

Reviewed On: Aug. 8, 2011

Works great, tastes fine.

Reviewed On: Jun. 16, 2011

Agreed that it needs some tahini but it's still good and very fast. I found I liked it more as part of a veggie wrap than a dip, but with a little work it could stand fine on it's own.

Reviewed On: Jun. 16, 2011