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"I love this cake. I use evaporated cane juice instead of refined sugar and rice milk or water instead of soy, and it works out well every time. Using the unrefined sugar gives the cake a nice caramel colour and adds to the flavour. It has a nice texture and rises well. Using water instead of soymilk results in a lighter cake, almost like a sponge...."
"Wow - so good. Really, really rich, so you can only eat a small piece at a time...but you'll find yourself coming back for more in a couple of hours."
"So cute! I have made this for our Christmas party the last two years and set it out with the appetizers - the first year people didn't know they could eat it until I came over and took a big chunk of broccoli from it. They were tentative to eat it at first because they didn't want to wreck all my "hard work", but by the end of the night there was ..."
"This was a great cake recipe. I used Ener-G egg substitute, soy milk, and mint extract for half of the vanilla extract as I was making it for a Christmas party. My only problem was that it was very delicate - it fell apart when I tried to remove it from my snowflake-shaped cake pan. I layered the pieces with candy cane ice cream in a trifle bowl a..."
"Made this for our Hawaiian themed engagement party when we got back from Oahu this winter. It was so easy to put together! I didn't have any because of the whipping cream, but everyone else loved it - they couldn't believe it was homemade! Thanks for such a fun recipe."
"This was delicious! I used firm silken tofu and poured the filling over broken graham crackers rather than using an actual crust. This is definitely a special occasions only dessert though, as I found it hard to stop after one piece!"