I thought this was overly salty and the flavor was lacking...something. I can't quite put my finger on what was missing, if it was just too salty and sour or if it was too sweet, or if there were other flavors I was wanting that weren't there. It didnt seem very well balanced. I'll play around with it again, because I love chinese eggplant and while this wasn't as good as my favorite Chinese restaurant's, it was also cheap and easy (and had a LOT less fat than the restaurant version. I made some extra sauce and added tofu to this recipe, browning it in the oil before beginning and then adding it back once the sauce had thickened up, for a complete meal.

Reviewed On: Jan. 6, 2013

Yummy! Heeded other reviewers and increased the sugar to 1.25c, other than that, didnt change anything. Topped with a spoonful of whipped cream shot with dark rum and a candied lime slice on each piece...very good! It wasn't super tall though, so next time I might increase the cream cheese and eggs to have a taller cake. No cracking at all, I made sure everything was room temp before mixing and stood the cake for maybe half an hour before putting it in the oven to get any air bubbles out. It was limey and not too sweet, but not sour either, and very creamy.

Reviewed On: Dec. 31, 2012

Major yums! I used less butter--about half a stick, I just couldn't bring myself to use as much as called for--and since some had said that the dumplings were bland and hard, I made a batch of spaetzel from the allrecipes recipe, which is made with egg and milk instead of water, and added that instead. I also added a teaspoon or so of caraway seeds while cooking the onions. Fantastic! Even my boyfriend who doesn't like cabbage had seconds.

Reviewed On: Dec. 31, 2012