"They made this same cake on the TV show, Every Day Foods. They cooked it only 45 min and it was well done. Check it with a tooth pick at 30 minutes and keep your eyes on it. I found the caramel very difficult even at low heat. I finally gave up and cooked the butter and sugar together and still had to add butter to make it even a little bit liqui"

"This recipe might be the worst piece of writing I have seen in a while, but the cake is sure enough good. The direction for the cake portion are clear, the procedure for the icing is not. The quantity of strawberry puree is different and confusing. I added 10 oz of pureed berries to the icing creating a droopy, mess that wouldn't stay on the cake. Then I learned to read more carefully. The confusion would be eliminated by changing the quantity of puree to ounces in both recipes. Actually, 1/4 cup is about 5 strawberries. So, if you pureed 15 oz of strawberries for the cake and another 5 or so berries for the icing all at once and reserved 1/4 c. for the icing your troubles are over and problems solved. In fact, the icing recipe can be cut in half and still have plenty for the cake. I made the cake for a birthday party today, 6th attempt, and again it never saw the sunset. Mrs. Dean may not be able to write, but she sure can cook. This cake is wonderful flyingfish7000 at yahoo dot com"

"This recipe has been a BIG hit with family, friends and others. I find it better to make the carmel layer in half recipies for spreadability. It gets pretty stiff pretty fast. Today's full recipe is going to one of my doctor's offices as a treat for the girls there. I don't have a food processor, but a dinner fork "mashes" the butter into the flour well enough and gives a pretty good work out. They have been making shortbread since the colonial days and they never had a food proessor either.