Cooking Light magazine
Original recipe yields 8 servings
This recipe is awesome! I think it tastes wonderful with a little ice cream dolloped on top! If you like raspberries, then you'll like this.
I found this cake to be delightfully scrumptious. I made it very late one night and in a tired state of mind, and forgot to add the sliced almonds to the topping. The cake came out so smooth a...
Very good - light & moist. Great dessert if you are trying to go light on the calories & fat (not too many carbs either!)
Easy and excellent. I confess that I already had full-fat sour cream and cream cheese on hand, so I used those, and it came out perfectly. Used a 9" pan and baked for 25 minutes, just right. Moi...
Sooo good!! I made this for a brunch and everyone loved it. Nice texture and great taste. I followed the recipe exactly, and it was done in exactly 30 minutes.
I find almond extract to be very artificial in taste, even with just 1/2 tsp, so I used about 1/8 tsp of almond extract and a touch more vanilla extract. Cake came out wonderful in texture and f...
This was very delicious!! It tastes so "expensive".. delicate and gourment :)