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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: May 28, 2008
This was a wonderful dessert! Because I'm trying to cut back on sugar and lower my fat intake, I reduced the sugar to just over 1/2 a cup and replaced half the butter with applesauce. I also left it in the oven for an additional 7 minutes to make it more cake-like (which is the fatty dessert I was craving at the time!). Still came out fantastic!!
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Reviewer:

Sonia M.
Cooking Level: Beginning
Living In: Toronto, Ontario, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Feb. 23, 2008
The top layer was nice and fluffy. A good flavor. Not to sweet. I think mine could have cooked for another five minutes. It seemed like it was very fragile, almost like a souffle. When I went to scoop it up I was worried it would flop. That is why I think more time would have set it up better. I pulled it out at 40 minutes.
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Reviewer:

CRAZY4SUSHI
Photo by CRAZY4SUSHI
Cooking Level: Intermediate
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The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed: Dec. 27, 2007
Quite tasty....i made a few changes to the leftover by adding crumbled brownies and served it chilled.
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Reviewer:

Sameera Al Ansari
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 18, 2007
Wonderful cake! I remember my mother making something like this when I was a child (I am 48 years old, so you know that was some time ago!), and this lives up to the memory. The cake was as light as foam and the pudding layer was very creamy and delicate. Not too sweet, either. Thank you for sharing this.
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Reviewer:

SylviaRebecca
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