"This drink was easy to make and so tasty! I cut the recipe in half because it was only for two people. What a nice surprise for my husband who just woke up!""

"This cake was heavenly; milky, sweet and luscious. For best results, weigh your ingredients, follow the directions and be patient. To all those who are griping about this recipe not being in “standard” measurements, if you try to use cups instead of weight you will be disappointed with your results. It is true that baking is a precise science, and it is also true that often converting from weight to volume works pretty well. The thing that is different about this cake is that you are pouring what amounts to about 2-3 cups of liquid to be absorbed by the cake; if you don’t have the chemistry and the proportions exactly correct, you will end up with a soggy mess that will not have the right texture and that can’t stand up to the moisture. The one change I did make to this recipe was to use less sugar in the whipped topping – the cake is plenty sweet enough by itself. I also did not have a metal cake pan so I used a Pyrex glass one instead with good results.